Serves 2-3 people

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Ingredients:​
 

• 18-ounce tube of polenta or 1 cup instant polenta

• 2-3 cloves garlic, finely chopped

• 2 tablespoons olive oil

• 4 Roma Tomatoes

• 7-10 Kalamata Olives

• 1⁄4 cup drained chickpeas

• 1/2 tablespoon sugar

• 1 TBSP Parmesan cheese

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Direction

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Unpack and Slice

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• Unpack one tube of polenta, cut 1/2 inch thick slices.

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Drain + Rinse

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• Drain and rinse can of chickpeas.

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Wash + Dice

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• Wash, pat dry tomatoes, dice Roma tomatoes into small bits, mince garlic cloves, chop olives into small size, and set to the side.

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Heat+Add+Taste

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• In a skillet over medium-high heat, add olive oil, chopped garlic, and cook until tender. Stir in the pre-diced tomatoes, chickpeas, and olives. Bring the sauce to a boil.

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Pan-Fry + Serve

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• Take 2-3 sliced cakes and carefully drop into a nonstick skillet over medium heat with a little olive oil to get the cakes nice and crispy. Cook the polenta cakes for 3-5 minutes on both sides and serve with the delicious sauce, top with parmesan cheese.

                                   

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