Polenta With Sun-Dried Tomato And Green Olive Pesto

Recipe Ingredients

1		Sun-dried tomatoes packed in oil - (8 oz)
1 teaspoon	5ml	Capers
1/2 cup	118ml	Pitted green olives
1/2 cup	118ml	Garlic clove - pressed (small)
1/2 teaspoon	2.5ml	Anchovy paste
1/4 teaspoon	1.3ml	Dried red pepper flakes
1 tablespoon	15ml	Olive oil
		Salt - to taste
1		Instant or quick-cooking polenta - (16 oz)
		Water - as needed
1 tablespoon	15ml	Olive oil or 2 tbspns butter or cream

Recipe Instructions

Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.

Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)

This recipe yields 4 servings.

Each serving: 232 calories; 1,073 mg sodium; 0 cholesterol; 9 grams fat; 34 grams carbohydrates; 6 grams protein; 1.34 grams fiber.

Source:
The Los Angeles Times, 12-26-1999

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