Hearts of Palm Parm
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 483
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 56
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 10
- Sodium
- 1416
- Total: 1 hr
- Prep: 10 min
- Inactive: 5 min
- Cook: 45 min
Ingredients
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
Directions
- 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.