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Grilled Polenta With Spicy Tomato Sauce


This recipe is from the NY Times 2/6/13. Their images shows this recipe with fried eggs. I would not prepare it that way.

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Rate this recipe 4.7/5 (11 Votes)


  • Basic firm polenta (see recipe), cut into 8 squares
  • Olive oil
  • 1 onion, finely diced (about 1 cup)
  • 3 garlic cloves, minced
  • Salt and pepper
  • 3 cups canned diced tomatoes, with juice
  • 1 bay leaf
  • 1 tablespoon roughly chopped capers
  • 1/4 cup roughly chopped pitted black olives
  • 4 anchovy fillets, rinsed and chopped
  • 1/2 teaspoon red pepper flakes



Step 1


Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
On each plate, put 1 square of warm polenta and spoon sauce around it. Serve immediately.


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