Polenta With Sun-Dried Tomato And Green Olive Pesto

Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.

Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)

This recipe yields 4 servings.

Each serving: 232 calories ; 1,073 mg sodium; 0 cholesterol; 9 grams fat; 34 grams carbohydrates; 6 grams protein; 1.34 grams fiber.