Follow these steps for perfect results
Olive Oil
Leek
thinly sliced
Artichoke Hearts
water-packed, squeezed dry
Antipasto or Mixed Olive Salad
Polenta
Parmesan Cheese
grated
Capers
drained
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Sauté the thinly sliced leek for 5 minutes until softened.
Add the squeezed dry artichoke hearts to the skillet.
Continue sautéing the artichoke hearts and leek for 3 minutes.
Add the antipasto or mixed olive salad to the skillet.
Sauté until the antipasto is heated through, about 2 minutes.
Remove the sautéed vegetable mixture from the skillet and set aside.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
Pan-fry the polenta slices until golden brown on both sides, adding more oil if needed.
Remove the golden polenta slices from the skillet and place them on serving plates.
Top each polenta cake with an equal portion of the sautéed vegetable mixture.
Sprinkle each serving with grated Parmesan cheese and drained capers.
Serve immediately.
Expert advice for the best results
For a crispier polenta, use a higher heat and more oil.
Add a pinch of red pepper flakes for a hint of spice.
Garnish with fresh parsley.
Everything you need to know before you start
5 minutes
Artichoke mixture can be made ahead.
Arrange polenta cakes on a plate, top with artichoke mixture, and garnish with fresh herbs.
Serve as a light lunch or appetizer.
Serve with a side salad.
Complements the salty and savory flavors.
Discover the story behind this recipe
Polenta is a staple in Northern Italian cuisine.
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