Emmer Polenta Puttanesca – 2 Ways
Compliments of: Acacia Larson MPH, RD, CD
*Indicates ingredients that are grown or produced locally
Makes about 6 Servings
1 ½ Cups Cracked Emmer
4 Cups broth
1-2 Cups water 1-2 Tablespoons Extra virgin olive oil *Optional
½ - 1 Cup grated parmesan *Optional
¼ Cup olive oil 1 Large shallot, chopped - or 2 large cloves garlic minced
1 – 28oz Can tomatoes (whole, diced or crushed)
1 – 14.5oz Can fire roasted tomatoes (crushed)
1 Head garlic, roasted (Bake in foil with 1 tsp. oil & pinch of salt at 350º for 60 min)
2 Teaspoons anchovy paste (Substitute 2 Tsp soy sauce for vegetarian version)
½ Cup chopped black olives (oil cured, kalamata, or your favorite)
¼ Cup capers, drained and rinsed in cool water
1 Teaspoon red pepper flakes (or to taste)
1 Tablespoon chopped fresh marjoram (or thyme, rosemary, or a combination)
Fresh chopped arugula or parsley to garnish *Optional
Heat a large sauce pan or stock pot over medium heat. Add ¼ Cup olive oil and let heat for 1 minute. Add the shallot or garlic and cook, stirring for 30 seconds. Add the canned tomatoes and squeeze in the roasted garlic cloves. Add the anchovy paste, chopped olives, capers, red pepper flakes and chopped fresh herbs. Bring to a simmer, then turn heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
For Parmesan Crusted Polenta: (Start at least 6 hours ahead)
Combine Cracked Emmer, broth and 1 Cup water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until very thick, about 20 minutes. Pour polenta into an un-greased lasagna pan and let cool at least 15 minutes, then cover with plastic wrap and refrigerate overnight or for at least 6 hours.
When sauce is ready & you’re ready to fry the polenta: heat a large skillet over medium heat, add 1 Tablespoon olive oil and let heat for 1 minute. Put grated parmesan onto a plate. Cut polenta into 18 squares, lift each square out, pat bottom dry with a paper towel, then set on the parmesan and turn to coat both sides. Place polenta pieces in the hot pan and cook 2-3 minutes on each side, until a golden crust develops. Remove from the pan and serve topped with puttanesca sauce and chopped arugula or parsley to taste.
For Creamy Soft Polenta:
Combine Cracked Emmer, broth and 2 Cups water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until creamy and as thick as you like 15 - 20 minutes. Ladle into bowls and serve topped with puttanesca sauce. Garnish with chopped arugula or parsley, and grated parmesan cheese.