Total Steps
4
Ingredients
11
Tools Needed
2
Ingredients
- 6 tablespoons grated Parmesan cheese
- 28 ounces canned tomatoes, chopped
- 2 tablespoons minced fresh thyme
- 3 tablespoons capers, rinsed
- 1 1/2 cups coarsely ground cornmeal
- 4 cups lowfat vegetable broth
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic
- Greek olives(optional)
- 10-15 whole pitted green olives
- 2 tablespoons extra virgin olive oil
Instructions
1
Step 1
5 minutes
In a saute pan, heat the olive oil over medium heat. Saute olives, garlic, and black pepper.
2
Step 2
Meanwhile, add broth, cornmeal, capers, and thyme to a pressure cooker.
3
Step 3
5 minutes
Seal the pressure cooker and bring to high pressure quickly. Lower heat and cook. Reduce pressure quickly under cold running water.
4
Step 4
Add tomatoes to the sauce in the saute pan and heat through. Serve sauce over polenta, sprinkling 1 tablespoon Parmesan cheese over each serving.
Tools & Equipment
saute pan
pressure cooker