Saffron Tomato Polenta with Olive-Caper Topping

Ingredients

• coarse polenta1 cup
• vegetable broth4 cups
• saffron threads1 pinch
• olive oil2 tbsp
• yellow onion, finely chopped1
• garlic, minced3 cloves
• cherry tomatoes, halved2 cups
• green olives, chopped1/2 cup
• capers, rinsed2 tbsp
• fresh oregano, chopped2 tbsp
• parmesan, grated1/2 cup

Method

1. 1Warm the broth with saffron in a saucepan until fragrant.
2. 2In a second pan, soften the onion in olive oil over medium heat, then add the garlic for 30 seconds.
3. 3Add the cherry tomatoes, olives, and capers, cooking until the tomatoes collapse into a glossy sauce.
4. 4Meanwhile, whisk the polenta into the saffron broth in a steady stream.
5. 5Cook low and slow, stirring often, until thick and creamy; add a splash of water if needed.
6. 6Stir in the parmesan and half the oregano.
7. 7Spoon the polenta into bowls and ladle the tomato-olive topping over the center, finishing with the remaining oregano.

Tips

• Keep the polenta at a gentle simmer so it stays smooth and doesn't scorch.
• Rinsing the capers softens their salinity and keeps the topping balanced.
• For extra richness, finish with a drizzle of olive oil just before serving.

Nutrition