Polenta Baked with Artichokes, Tomatoes, and Olives

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* Exported from MasterCook *

 

Polenta Baked with Artichokes, Tomatoes, and Olives

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Polenta

2 cups Tomato Sauce

4 medium artichokes -- trimmed and sliced, about 4 cups *

2 tablespoons extra-virgin olive oil

salt and pepper

1/4 cup dry white wine

1 to 2 teaspoons fresh lemon juice

4 garlic cloves -- finely chopped

3/4 pound fresh tomatoes -- cored, seeded, and cut into large

pieces, about 1 1/2 cups

1 teaspoon chopped fresh marjoram

1 teaspoon chopped fresh thyme

12 Nicoise olives -- pitted and coarsely chopped

2 ounces Fontina cheese -- grated, about 3/4 cup

1 ounce Parmesan cheese -- grated, about 1/3 cup

 

Make the polenta, and while it's cooling, make the Tomato Sauce. Drain the

artichokes.

 

Heat 1 tablespoon of the olive oil in a large saute pan over medium heat; add

the drained artichokes, 1/4 teaspoon salt, and a few pinches of pepper. Saute

until the artichokes are tender, about 10 minutes. Add the wine, 1 teaspoon

llemon juice, and half the garlic; simmer for about 2 minutes. Add salt,

pepper, and more lemon juice if needed.

 

While the artichokes are sauteing, marinate the tomatoes with the remaining

olive oil and garlic, the fresh herbs, 1/4 teaspoon salt, and a few pinches of

pepper. Toss the artichokes, tomatoes, and olives together.

 

Preheat the oven to 375F. Pour the sauce into the bottom of a 9 x 13-inch

baking dish. Arrange the polenta triangles upright in rows across the width of

the dish, overlapping the triangles slightly; use all of the polenta. Spoon the

vegetables and olives between the polenta triangles. Mix the cheeses together

and sprinkle over the gratin. Cover and bake for 25 minutes, then remove the

cover and bake for 10 minutes more, until the gratin is bubbly.

Serves 4 to 6

 

 

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Per serving: 290 Calories (kcal); 14g Total Fat; (40% calories from fat); 13g

Protein; 33g Carbohydrate; 22mg Cholesterol; 1116mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 Vegetable; 1/2 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0