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Pan-Seared Polenta with Olive-Caper Sauce
lemony kale and feta salad

Active: 40 Total: 40

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!



Pan-Seared Polenta with Olive-Caper Sauce:
  • 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
Lemony Kale and Feta Salad:
  • Lemons - 1 , zest and juice of
  • Vinegar, apple cider - 2 tsp
  • Sugar - 1/2 tsp
  • Mustard, dijon - 1 tsp
  • Oil, olive - 1/4 cup
  • Cucumbers, medium - 1 , chopped
  • Cheese, feta - 2 oz , crumbled
  • Dill, fresh - 1 Tbsp
  • Kale, baby (sub large kale leaves, thinly sliced or arugula) - 5 oz


  1. Make vinaigrette - Zest and juice lemons. Combine with vinegar, sugar, and mustard. Whisk while slowly adding oil. (Can be done up to 5 days ahead)

  2. Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)

  3. Cucumbers / Mushrooms / Cheese / Dill - Prep as directed. (Can be done 1 day ahead) 

  4. Polenta - Cut into 1/2" (1.25 cm) slices. Season lightly with some salt and pepper. (Can be done up to 1 day ahead)

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  1. Add dill to vinaigrette and season with salt and pepper.

  2. Heat a skillet or saute pan over medium-high heat and add first part of 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 with foil so it stays warm.

  3. 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.

  4. 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!



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