Mike English//Hearst Owned

Polenta with Chard Puttanesca

This punchy puttanesca is impressive yet simple. The key is serving the polenta quickly before it sets too firm.

By The GH Kitchen TeamPublished: 26 June 2019

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Cal/Serv:

418

Ingredients

2 Tbsp.
olive oil, plus extra to drizzle
1 tsp.
fennel seeds
3
garlic cloves
150 ml
vegan dry white wine
400
tin chopped tomatoes
2 tsp.
dried oregano
1 tsp.
dried thyme
1/4 tsp.
chilli flakes
1 Tbsp.
capers in brine, drained and chopped
1 tsp.
caster sugar
300 g
chard leaves, tough stems removed, roughly chopped
400 g
tin chickpeas, drained and rinsed
100 g
pitted black olives, halved
3 Tbsp.
nutritional yeast
200 g
quick-cook polenta

Directions

1. Step 1To make the puttanesca, heat 1tbsp of the oil in a medium pan over medium heat. Add the fennel seeds and garlic and cook for 1min until golden. Add the white wine and bubble for 2min, then add the tomatoes, dried herbs, chilli flakes, capers and sugar. Bring to the boil, stir in the chard and cook, stirring occasionally, until wilted. Stir in the chickpeas and olives; check seasoning and set aside.
2. Step 2To cook the polenta, bring 1 litre (13⁄4 pints) of water to the boil in a large pan. Add 2tsp fine salt, the nutritional yeast and remaining 1tbsp olive oil and whisk well. Slowly pour in the polenta and keep whisking over medium heat for 2min until the mixture thickens (be careful as the polenta will bubble vigorously). Remove from heat and check seasoning (loosening with a little extra water, if you like).
3. Step 3Divide the polenta among 4 bowls and top with the warm puttanesca. Drizzle with oil and serve.

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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