Pork Puttanesca With Creamy Polenta Pork Puttanesca With Creamy Polenta

Pork Puttanesca With Creamy Polenta | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

Common pantry ingredients such as olives, anchovies and capers give classic Italian puttanesca sauce loads of savoury flavour. Buttery polenta is perfect for soaking up all of the sauce's full-bodied goodness.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Creamy Polenta:
Pork Puttanesca:


Pork Puttanesca: Sprinkle pork with salt and pepper. In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.

In same skillet, heat remaining oil over mediumhigh heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley.

Creamy Polenta: Meanwhile, in large saucepan, bring 2 1/3 cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat,stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.

Tip from The Test Kitchen: Use the flat side of a chef's knife to mash the anchovy into a paste. The fillet will melt into the dish and distribute evenly.


Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 925 mg
  • Sugars 7 g
  • Protein 37 g
  • Calories 528.0
  • Total fat 26 g
  • Potassium 1033 mg
  • Cholesterol 106 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g


  • Iron 26.0
  • Folate 11.0
  • Calcium 12.0
  • Vitamin A 10.0
  • Vitamin C 53.0
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Pork Puttanesca With Creamy Polenta