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 2âu20acu201c3 minutes until softened. Stir garlic and cook for another minute. Add tomato paste and cook for 1âu20acu201c2 minutes until darkened slightly. Pour in crushed San Marzano tomatoes and stir chickpeas, artichokes, Italian seasoning, salt, and pepper. Let the mixture simmer for 10âu20acu201c12 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 3âu20acu201c4 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.
