Ingredients
- 1 1/2 cups Bluebird Cracked Farro Porridge
- 4 cups broth
- 1-2 cups water
- 1-2 tablespoons olive oil extra virgin (optional)
- 1/2-1 cup Parmesan cheese grated (optional)
- 1/4 cup olive oil
- 1 large shallot chopped (or 2 large cloves garlic minced)
- 1 28 ounce Can tomatoes (whole, diced or crushed)
- 1 14.5 ounce can fire roasted tomatoes crushed
- 1 head garlic roasted (bake in foil with 1 teaspoon oil and pinch of salt at 350F for 60 minutes)
- 2 teaspoons anchovy paste (substitute 2 teaspoons soy sauce for vegetarian version)
- 1/2 cup black olives chopped (oil cured, kalamata or your favorite)
- 1/4 cup capers drained and rinsed in cool water
- 1 teaspoon red pepper flakes (or to taste)
- 1 tablespoon fresh marjoram chopped (or thyme, rosemary, or a combination)
- arugula or parsley for garnish. Optional
Methods
Puttanesca Sauce Method
- 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 (begin 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.
Assembly
- 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.
