Pan-Seared Polenta with Olive-Caper Sauce
lemony kale and feta salad
We use pre-cooked polenta for a quick and delicious weeknight dinner and elevate it with an olive-caper tomato sauce. A lemony kale salad keeps this dinner fresh and light! We last featured this meal in 2015.
- Olives, kalamata, pitted - 1/2 cup, finely chopped
- Capers - 2 Tbsp, rinsed and drained
- Mushrooms, cremini (sub white button) - 6 oz, sliced
- Polenta, pre-cooked (often sold in 18 oz / 510 g tube) - 18 oz, cut into ½” / 1.25 cm slices
- Oil, cooking - 2 Tbsp + 2 Tbsp
- Tomato paste - 1/4 cup
- Stock, any type - 1 cup
- Lemon juice - 2 tsp
- Vinegar, apple cider - 2 tsp
- Honey - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Oil, olive - 3 Tbsp
- Cucumber - 8 oz, chopped
- Cheese, feta - 2 oz, crumbled
- Baby kale - 5 oz (sub large kale leaves, thinly sliced or arugula)
Make vinaigrette - Combine lemon juice, vinegar, honey, and mustard. Whisk while slowly adding olive oil. Season with some salt and pepper. (Can be done up to 5 days ahead)
Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)
Mushrooms / Cucumbers / Cheese - Prep as directed and store separately. (Can be done 1 day ahead)
Polenta - Cut into 1/2" / 1.25 cm slices. Season lightly with some salt and pepper. (Can be done up to 1 day ahead)
Heat a skillet or saute pan over medium-high heat and add first part of cooking oil. When oil begins to shimmer, add polenta. Sear until golden brown and heated through, 4 to 5 minutes on each side. Transfer polenta to a plate and cover to keep warm.
Return skillet to heat. Add second part of oil and mushrooms and saute until mushrooms are tender and golden brown, ~5 minutes. Add olives, capers, and tomato paste and stir to combine. Add stock slowly while whisking to combine with other ingredients. Bring to a boil and continue boiling until sauce thickens slightly, ~4 minutes.
Pour sauce over polenta. Toss kale with cucumbers, feta, and vinaigrette and top with some black pepper. Serve polenta with salad on the side and enjoy!
Easy and quick, can easily substitute out side dishes or sauces for what’s available. A great weeknight option0 Helpful
Tasty! I left out olives and uses tomatoes to reduce the salt level. I also made a cauliflower rice as a side because of the reviews saying people were hungry after, bulked up the meal. Very good0 Helpful
While delicious, it definitely was not enough to keep body and soul together and I found myself contemplating half a large pizza. I would make the sauce and salad, and out the sauce over pasta.0 Helpful
Very salty, but delicious. Served with rice pilaf0 Helpful
Made this with chicken breast instead of pork and sautéed some broccoli instead of kale. Husband loved this, the caper/olive mix was a bit too salty for me.0 Helpful
I gave it a try because I like polenta, but the olives and capers did not do it for me. If I'd done just the mushrooms in tomato sauce, might have liked that better.0 Helpful