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

Name: Pan-Seared Polenta with Olive-Caper Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup Olives, kalamata, pitted, finely chopped; 2 Tbsp Capers, rinsed and drained; 6 oz Mushrooms, cremini (sub white button), sliced; 18 oz Polenta, pre-cooked (often sold in 18 oz / 510 g tube), cut into ½” / 1.25 cm slices; 2 Tbsp + 2 Tbsp Oil, cooking; 1/4 cup Tomato paste; 1 cup Stock, any type; 1 Lemons, zest and juice of; 2 tsp Vinegar, apple cider; 1/2 tsp Sugar; 1 tsp Mustard, Dijon; 1/4 cup Oil, olive; 1 Cucumbers, medium, chopped; 2 oz Cheese, feta, crumbled; 1 Tbsp Dill, fresh; 5 oz Kale, baby (sub large kale leaves, thinly sliced or arugula)

Active: 40 Total: 40

Original GF Paleo Vegetarian

Pan-Seared Polenta with Olive-Caper Sauce

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!

Cuisines

American

Ingredients

Metric

Servings:

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

Prep

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

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Make

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

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