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Puttanesca Polenta Bake
Scoop up the flavor-packed tomato sauce with crispy polenta.

Imagine everything you love about a good puttanesca sauce (anchovies, capers, olives, and tomatoes) topped with cheese-broiled polenta rounds, and you get this soul-warming savory bake perfect for a potluck (or dinner tonight!).
Ingredients
- 1 Tbsp.
olive oil
- 1
medium onion, chopped
- 2
peppers (1 red and 1 orange), cut into 1/2-inch pieces
Kosher salt and pepper
- 5
oil-packed anchovy fillets, drained and finely chopped
- 3
cloves garlic, chopped
- 1
28-oz. can whole peeled tomatoes, chopped, juices reserved
- 1/4 cup
Gaeta olives, pitted and chopped
- 2 Tbsp.
capers, chopped
- 1/4 cup
flat-leaf parsley leaves, chopped and divided
- 1
17.6-oz. tube polenta, sliced into 1/4-inch-thick rounds
- 1 oz.
Parmesan cheese, finely grated (heaping 1/3 c.)
Directions
- Step 1Position oven rack in middle of oven and another 4 inches from broiler. Heat oven to 425°F.
- Step 2Heat oil in large stainless-steel skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 5 minutes. Add peppers and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to soften, 5 to 7 minutes. Stir in anchovies and garlic and cook 1 minute.
- Step 3Stir in tomatoes (and their juices), olives, and capers and bring to a simmer. Simmer, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in half of parsley.
- Step 4Arrange polenta rounds in concentric circles over vegetable mixture (some overlap is OK). Bake on middle rack until polenta is heated through, 5 minutes. Remove from oven and heat broiler to high.
- Step 5Top polenta with cheese and broil until browned and melted, 2 to 6 minutes. Sprinkle with remaining parsley.
PAIR WITH... A crisp, mineral-driven rosé with red berry aromas from the Campania region of Italy, such as Fattoria La RivoltaI Vigneti di Bruma Rosato IGP 2022
NUTRITIONAL INFORMATION (per serving): About 245 cal, 7.5 g fat (2 g sat), 9 mg chol, 1,305 mg sodium, 35 g carb, 5 g fiber, 8.5 g sugar (0 g added sugar), 9 g pro

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