Italian Polenta

Photo: flickr user Kent Wang

Ingredients

2 tablespoons extra virgin olive oil

10 whl pitted green olives up to 15

preferably Greek olives

2 tablespoons chopped garlic

1 teaspoon freshly ground black pepper

4 cups lowfat vegetable broth

1 1/2 cups coarsely ground cornmeal

3 tablespoons capers rinsed

2 tablespoons minced fresh thyme

28 ounces canned tomatoes chopped

6 tablespoons grated Parmesan cheese

Preparation

1) In a saute pan heat the olive oil over medium heat. Saute olives, garlic, and black pepper for 5 minutes.

2. Meanwhile, add broth, cornmeal, capers, and thyme to pressure cooker.

Seal cooker and bring to high pressure quickly. Lower heat and cook for 5 minutes. Reduce pressure quickly under cold running water.

3. Add tomatoes to the sauce in the saute pan and heat through. Serve sauce over polenta. Sprinkle 1 tablespoon Parmesan cheese over each serving. Caper Polenta

Cuisine: "Vegetarian"

Chace"

NOTES : Polenta is mush made from coarsely ground cornmeal, and is a staple of Northern Italy. Its bright yellow color and fresh corn flavor make it an ideal base for many vegetables dishes. (7g Here are those polenta recipes to try this summer in the pressure cooker. Ten minutes in the pot instead of stirring and sweating or buying a chub.