1 tablespoon olive oil
1/3 cup chopped red onion
1 clove garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1/2 cup sun-dried tomatoes in oil, drained and chopped (or used chopped fresh tomato)
1/3 cup sliced ripe olives
2 teaspoons capers, drained
1 16-ounce tube Frieda’s Organic Polenta, any flavor
1/2 cup tomato juice
Grated Parmesan cheese
In medium skillet, heat oil; sauté onion, garlic, and herbs 3 minutes. Stir in tomatoes, olives, and capers; reduce heat and simmer 5 minutes.
Meanwhile, break up polenta in saucepan with tomato juice; cook, stirring frequently, 5 minutes or until heated through. (Polenta will be slightly lumpy, but very frequent stirring during cooking will result in a smoother texture.)
Stir in tomato mixture. Serve topped with grated Parmesan if desired.
Tip: This hearty side dish is great served with grilled fish, meats, or poultry. Try it as a tasty bed for Cajun-style catfish or a garlic- and herb-spiced chicken breasts.
Source: Frieda’s, Inc.