Chickpea Puttanesca with Creamy Polenta
Ratings
Prep time
15 min
Cook time
20 min
Serves
Nutritional information per serving
Weight
603.7
g
Energy
2534
cal
Protein
20
g
Total Fat
30.9
g
Saturated Fat
12
g
Carbs
56.5
g
Sugars
8.2
g
Sodium
3285
mg
Fibre
10.4
g
Calcium
272.4
mg
Nutritional information per 100g
Weight
100
g
Energy
420
cal
Protein
3.3
g
Total Fat
5.1
g
Saturated Fat
2
g
Carbs
9.4
g
Sugars
1.4
g
Sodium
544
mg
Fibre
1.7
g
Calcium
45.1
mg
METHOD
-
1. Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add anchovy, capers, olives and fresh chilli; cook, stirring, for 2-3 minutes. Add oregano, tomato and chickpeas; then simmer over low heat for 10 minutes or until thickened.
-
2. Meanwhile, to make the polenta, bring the stock to the boil in a large saucepan over high heat. Stirring constantly with a whisk, gradually pour in the cornmeal and keep stirring. Reduce heat to low. Cook, stirring, for 10 mins or until polenta is tender. Remove from heat. Add NESTLÉ CARNATION Lite Cooking Cream, parmesan and chives. Stir to combine. Season with salt and pepper.
-
3. Stir parsley through sauce, and serve on top of creamy polenta.
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