Hearts of Palm Parm
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Our Chopped Dinner Challenge this week was hearts of palm. Instead of adding it to a salad, we paired it with a hearty, savory tomato sauce[, where it took on pasta's best characteristics. Chopped Basket Ingredient: hearts of palm]
- Three 14-ounce cans whole hearts of palm, drained
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, 1/4-inch dice
- 6 cloves garlic, minced
- One 28-ounce can crushed tomatoes
- One 14-ounce can diced tomatoes
- Pinch crushed red pepper flakes
- 1 1/2 teaspoons fish sauce, optional
- 1 1/4 cups finely grated Parmesan (about 3 ounces)
- Hand-torn fresh basil leaves, for garnish
- 1 1/2 cups quick-cooking polenta, cooked according to the package directions, warm
Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.
More Recipes and Ideas:
Hearts of Palm and Stone Crab Salad with Avocado-Buttermilk Dressing, Hearts of Iceberg Lettuce with Ranch Dressing, Hearts of Romaine with Blue Cheese and Bacon, Parmesan Cheese, Vegetable Recipes, Tomato Soup Recipes, Roasted Tomato Recipes, Vegetable Soup Recipes, Bell Peppers
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