This hearty Mediterranean-inspired dish features crispy grilled polenta rounds topped with a savory mix of chickpeas, artichokes, and tomatoes, simmered with shallots, garlic, and herbs. It’s simple, flavorful, and perfect as a vegetarian main or elegant side.
Ingredients:
1 tube Bellino Organic Pre-Cooked Polenta Tube (17.6 oz), sliced into 1/2-inch rounds
2 tbsp Cento Imported Extra Virgin Olive Oil
1 Shallot, finely chopped
2 cloves Garlic, minced
1 tbsp Cento Double Concentrated Tomato Paste Tube
1 cup Cento Chick Peas, drained & rinsed
1 can Cento Certified San Marzano Tomatoes (28 oz), crushed
1 can Cento Quartered Artichoke Hearts (14 oz), chopped & drained
1 tsp Cento Italian Seasoning
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Fresh Parsley, for garnish
Directions:
Heat olive oil in a skillet over medium heat. Add shallot and cook for 2–3 minutes until softened. Stir garlic and cook for another minute. Add tomato paste and cook for 1–2 minutes until darkened slightly. Pour in crushed San Marzano tomatoes and stir chickpeas, artichokes, Italian seasoning, salt, and pepper. Let the mixture simmer for 10–12 minutes, stirring occasionally, until slightly thickened and heated through. Meanwhile, brush polenta slices lightly with olive oil. Heat a grill pan or skillet over medium-high heat and grill for 3–4 minutes per side until golden and crispy. To serve, arrange grilled polenta on a platter or individual plates. Spoon tomato mixture on top. Garnish with fresh chopped parsley. Serves 4.
Full recipe: https://www.cento.com/recipes/appetizers/grilled_polenta_san_marzano.php
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