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Chickpea Puttanesca over Creamy Polenta


1/2 cup polenta
2 cups water
1/2 teaspoon kosher salt
1/2 cup parmesan cheese
1 tablespoon butter
2-3 tablespoons half and half

Chickpea Puttanesca:
3 tablespoons olive oil
1/2 cup finely chopped onion
2-3 cloves finely minced garlic
1 (14 oz) can Del MonteĀ® Stewed Tomatoes with basil, garlic and oregano
1 (14 oz) can Del MonteĀ® Petite Diced Tomatoes
1/4 cup pitted kalamata olives, quartered
2 tablespoons drained capers
1/2 teaspoon dried crushed basil
1/8 teaspoon dried crushed red pepper flakes
1 (14 oz) can garbanzo beans
fresh basil (optional)



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