Wednesday, May 5, 2010
Polenta with Fresh Marinara
Start by cooking the polenta:
Chop 1 onion and garlic, saute until translucent. Add 3 cups stock and 1 cup milk or cream. Add 1 cup polenta and bring to boil while constantly stirring. Add shredded parmesan, salt and pepper. Place polenta in a lined pan and set in fridge to cool and form.
Cook olive oil, garlic, and onion. Add fresh chopped tomatoes, kalamata olives, capers, fresh basil, salt and pepper. Serve atop warm polenta with parmesan.