Polenta Cakes with Artichoke Hearts
30 minutes or fewer
Premade plastic-wrapped tubes of polenta help get this dinner on the table fast. If your salad
bar does not offer an antipastolike salad, look for jars of Italian
pickled vegetables. Start with minestrone soup, and end with scoops of orange sherbet topped with hot fudge.
- 2 Tbs. olive oil, or more if needed
- 1 large leek, thinly sliced
- About 2 cups water-packed artichoke hearts, squeezed dry
- 8 oz. antipasto or mixed olive salad
- 6 2-oz. slices polenta
- 3 Tbs. grated Parmesan cheese
- 1 Tbs. capers, drained
- Heat 1 tablespoon oil in a large skillet over medium heat, and saut8E leek for 5 minutes. Add artichoke hearts, and continue saut8Eing for 3 minutes more. Add antipasto, and saut8E until heated through. Remove from skillet, and set aside.
- Heat remaining 1 tablespoon oil over medium heat, and pan-fry polenta slices until golden on both sides, adding more oil if needed. Remove from skillet, put on serving plates and top with equal portions of saut8Eed vegetables. Sprinkle each serving with Parmesan cheese and capers, and serve.
A lush Gruner Veitliner is a smooth, juicy white wine that would pair well with these tasty cakes. For a special taste treat, try the Anton Bauer Gruner Veltliner Reserve. You might also want to consider a chilled Italian white.