Servings: 4-6 side servings

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Naples-Style Polenta


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.