Grilled Polenta With Spicy Tomato Sauce

By Marylee

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.

Ingredients

• INGREDIENTS
• 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

Preparation

Step 1

PREPARATION

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.
2.
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.
3.
On each plate, put 1 square of warm polenta and spoon sauce around it. Serve immediately.