2 cups polenta
1 cup sliced black olives
1/2 large onion, diced
2 Tbsp. diced garlic
1/2 cup diced red pepper
1/2 large tomato, diced
1/4 cup white wine
1/8 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. oregano
• Combine all the ingredients in a pot (a Teflon-coated pot is best, as polenta tends to stick, but an aluminum or stainless steel pot will work fine, too). Fill with water to 3 inches above the ingredients.
• Cook until the polenta is soft, approximately 45 minutes, stirring often to prevent lumping. Lay out the polenta on a baking pan and cool overnight.
• After the polenta has cooled and is firm, slice it into desired shapes (No Fish! Go Fish! uses rectangles about 5 inches long and 2 inches wide or small triangles) and fry them in olive oil.
• Serve over sautéed fresh spinach and garnish with fresh tomato sauce or pico de gallo.
Makes 6-8 servings
