Ingredients
- 1 tube Pre-Cooked Polenta Tube, sliced into 1/2-inch rounds
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 cup Cento Chick Peas, drained & rinsed
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed
- 1 can Cento Quartered Artichoke Hearts (14 oz), chopped & drained
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, for garnish
Directions
Heat olive oil in a skillet over medium heat. Add shallot and cook for 2â-3 minutes until softened. Stir garlic and cook for another minute. Add tomato paste and cook for 1â-2 minutes until darkened slightly. Pour in crushed San Marzano tomatoes and stir chickpeas, artichokes, Italian seasoning, salt, and pepper. Let the mixture simmer for 10â-12 minutes, stirring occasionally, until slightly thickened and heated through. Meanwhile, brush polenta slices lightly with olive oil. Heat a grill pan or skillet over medium-high heat and grill for 3â-4 minutes per side until golden and crispy. To serve, arrange grilled polenta on a platter or individual plates. Spoon tomato mixture on top. Garnish with fresh chopped parsley. Serves 4.
