Delectable Gluten-Free Italian Seafood Puttanesca with Creamy Polenta

Allergens

Seafood, Gluten

Ingredients

• 1 lb fresh tomatoes
• 8 oz fresh spinach
• 2 cloves garlic, minced
• 4 oz capers, rinsed
• 1/3 cup Kalamata olives, pitted
• 1/2 cup olive oil
• 1 lb fresh seafood mix (shrimp, mussels, clams)
• Salt and pepper to taste
• 2 cups polenta
• 6 cups water
• 2 cups shredded Parmesan cheese

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the garlic, capers, olives, and sauté for 3 minutes until fragrant.
2. Add the fresh tomatoes to the pan, season with salt and pepper, and cook for 5 minutes until they begin to break down.
3. Add the spinach to the pan and cook until wilted.
4. In a separate pot, bring water to a boil. Slowly add polenta while stirring continuously. Reduce heat to low and continue cooking for about 20 minutes, stirring occasionally. Gradually add Parmesan cheese and stir until fully incorporated.
5. In a large pot or steamer, steam the seafood mix according to package instructions.
6. Combine cooked seafood with the tomato sauce in a serving dish. Serve the seafood puttanesca over creamy polenta.

Chef’s Insight

Use fresh tomatoes when in season for the best flavor.

Notes

Fresh seafood mix can be found in the fresh fish section of your local grocery store.