Yield: 4-6 portions
Time: 45 minutes
Puttanesca sauce is classically made with a dried pasta like spaghetti; in this recipe, I am making it with eggplant and serving it on top of soft polenta for an interesting flavorful twist. I have also served it with chicken, and it marries very well with seafood.
Ingredients
2 medium-size Italian eggplant, cut into 2” cubes
3/4 cup extra virgin olive oil
3 medium garlic cloves, minced
2 tbsp capers
6 each anchovy fillets
1 cup Gaeta olives, pitted or other black olives
2 tsp red chili flakes
2 28 oz cans whole plum tomatoes, coarsely chopped with their sauce
1/3 cup basil leaves, washed and cut into 1-1/2 pieces
salt to taste
Preparation
1.Place the eggplant into a large bowl and toss with ¼ cup of olive oil. Season with salt. Place a piece of parchment paper on a full-size sheet pan and spread the remaining oil evenly over the paper. Add the eggplant in one layer and place in a 500° oven for about 20-25 minutes, turning the eggplant two times. The eggplant should be browned and still slightly firm. Remove and set aside.
2. Place a medium-size braising pot over medium-high heat. Add the 1/3 cup of olive oil and let it get hot. Add anchovies and cook for 30 seconds, stirring occasionally. Add garlic, chili flakes, and olives. Cook for 1 minute, stirring occasionally.
3. Add tomatoes, (be careful the tomatoes will spatter.) Bring the sauce to a simmer and cook for about 12-15 minutes, or until the sauce reaches your desired consistency, stirring occasionally.
4. Add eggplant and bring to a simmer and cook for one minute. Turn off heat, add basil and salt to taste.
Notes:
The puttanesca sauce can be made vegan by omitting the anchovy. You can add other vegetables such as zucchini, bell peppers, and onions.
For the Polenta
Yield: 4-6 portions
Time: 1 hour
This is a no-stir method for making polenta. The polenta develops a “lid”, and it cooks and steams at the same time, no stirring! Course cornmeal has a far superior taste and texture to instant or quick-cooking cornmeal. The longer cook time is well worth the effort, especially when you don’t have to stand over it constantly stirring!
Ingredients
2 cups coarse or medium-coarse cornmeal
4 cups water
4 cups milk
¼ cup grated parmesan cheese
3 tbsp butter
3 tbsp extra virgin olive oil
salt to taste
freshly ground black pepper
Preparation
1.Bring the milk and water up to a boil in a Dutch oven or heavy bottom pot. Whisk in the polenta in a slow steady stream until all the cornmeal has been added and is completely smooth. Stir constantly, being careful not to develop any lumps.
2. Reduce the heat to low so that the polenta barley percolates (bubbles)and let it cook uncovered and undisturbed for 45-5o minutes for medium-coarse cornmeal and 1 hour 20 minutes for course. A thin layer of skin will develop on top. The polenta is ready when it very thick (think of bubbling lava) and no longer tastes raw. You can check under the “lid” by pulling back a small portion of the skin.
3. When the polenta is done turn off the heat and remove the skin with a pair of tongs by grabbing it on the perimeter and pulling it up and over. It will break off in large pieces, repeat until you have removed all of the skin, save the skin for another purpose. (See Notes)
4. Using a wooden spoon, beat in butter, cheese, and olive oil until incorporated and smooth. The polenta should be thick like running lava. When placed in a bowl the polenta should hold its shape and then slowly collapse. If it is too thick add some water. Season to taste and keep warm until ready to serve.
Plating
5. Divide polenta into 4 shallow soup plates and place eggplant on top and sprinkle basil on top.
Notes:
The polenta can be made vegan by omitting the cheese, milk, and butter and doubling the amount of olive oil. For the polenta “skin” it is delicious as is or you can dehydrate in a low oven to make chips. I like to garnish the dish with a drizzle of olive oil and a sprinkle of Malden salt for textural contrast.
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