English
Creamy polenta with puttanesca sauce
stuffed with melted cheese
The grandmother of our chef Emiliano always prepared this exquisite and simple dish for him full of rich and nutritious ingredients.
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Nice and quick!
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Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, celery, soya
Ingredients
Fine corn semolina
Almond milk
Vegetable broth
Plum tomato
Cherry tomatoes
Capers
Pitted black olives
Garlic
Fresh basil
Cayenne pepper powder
Cashew nuts
Mozzarella
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3372
806
37
6
108
35
11
19
6
817
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
For the polenta: bring the milk together with the broth and 2 tablespoons of oil to a boil over low heat (slowly, so you can finish preparing the rest). Season to taste.
2.
For the puttanesca sauce: wash the vegetables. Grate the plum tomato. Peel and chop the garlic. Cut the olives into slices. Cut the cherry tomatoes in half. Chop the cashew nuts, basil and mozzarella separate from each other.
3.
Heat 2 tablespoons of oil in a frying pan and sauté the garlic together with the cayenne pepper for a few seconds. Add the grated tomato and bring it to a boil. Let it simmer for 5 minutes, so that a part of the water evaporates and the flavours will concentrate. Add the cherry tomatoes, olives, capers, basil and half of the cashew nuts. Season to taste and let it simmer for another 3 minutes. Set aside.
4.
Once the milk in the pot boils, start stirring with a spatula while gradually adding the polenta. Continue stirring and once it comes to a boil, reduce the heat to a minimum and let it cook for approx. 3-5 minutes. Stir occasionally, to prevent it from sticking. Turn off the heat.
5.