2 ¼ C vegetable broth (low sodium)
1 (9 0z) jar of artichoke hearts, sliced
¾ C quick cooking polenta
1 TBS drained capers
½ C kalamata olives sliced in half
1 TBS roasted garlic olive oil
Freshly ground pepper
1 C Store bought spaghetti sauce, heated
In a medium saucepan, bring the broth to a boil. Add your artichokes and return to a light boil. Gradually stir in your polenta, stirring often. Once a creamy texture is achieved (2-3 minutes) add your oil, capers, olives and pepper (to taste). Stir for about another minute just to heat up your last ingredients. Serve in a shallow bowl and spoon spaghetti sauce on top.
Makes 2 main course servings or 4-5 side dishes.