HotmailSecret to this polenta dish? Puttanesca sauce
Spice up a traditional Italian dish with this recipe from chef Matthew Jansen of Mateo Restaurant Provençal in Boulder, Colo.
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Crisp Polenta a la Puttanesca by chef Matthew Jansen of Mateo Restaurant Provençal in Boulder, Colo.
We have one of our readers, Carol W. from Colorado, to thank for encouraging us to track down this recipe for Crisp Polenta a la Puttanesca from Mateo Restaurant Provençal in Boulder, Colo. Well, guess what, Carol? Chef Matthew Jansen not only told us how to prepare the dish, but he also shared his secret blend for the perfect puttanesca sauce! We suggest that if you're near Boulder, you take Carol's advice and treat yourself to the traditional cooking and warm atmosphere of Mateo Restaurant Provençal. And if you're not, give this recipe a try!
About the chef: Matthew Jansen grew up in Boulder and went on to earn a degree in journalism from the University of Colorado. Given his hometown, it’s not surprising he was a member of the National Ski Team. In the early nineties, during his tenure at Laudisio Ristorante Italiano in Boulder, Jansen earned his sommelier certificate from the Court of Master Sommeliers of London, England. 
By 1996, Jansen wanted to leave Boulder to gain experience at some of the best restaurants around the country. Soon after his departure, he became sommelier and captain at Valentino in Santa Monica, Calif. With one of the most extensive wine lists in the world and the country's top-rated Italian cuisine, Valentino gave Jansen the opportunity to refine his skills and gain invaluable insight into the world of fine dining. After a year in southern California, Jansen went to San Francisco, where he found a position as general manager and sommelier with the Next Century Restaurant Group.
While continuing his work with the Next Century Group, Jansen went on to hold leading roles at well-known local establishments such as Aqua, Aqua Bellagio, and Charles Nob Hill. Jansen then decided it was time to take the important step towards running his own establishment. After returning to Boulder, he formed 75 LLC and conceived his original concept for Mateo, which opened in October of 2001.
Crisp Polenta a la Puttanesca is served at Mateo Restaurant Provençal for $17.
Serves 4
INGREDIENTS
For the Polenta
For the Puttanesca Sauce
For Serving
Steal This Recipe® step-by-step Instructions
Polenta
1. Bring vegetable stock, butter, salt and bay leaf to a boil.
2. Slowly whisk polenta into boiling stock, make sure the consistency is smooth.
3. Add Parmesan.
4. Reduce to low heat and cook for 30 minutes.
5. Pour creamy polenta onto a sheet tray using a rubber spatula to smooth the surface (use a non-stick tray that will allow the polenta to remain approximately 3/4 inch thick).
6. Refrigerate polenta in sheet tray until completely cold and firm.
7. Cut polenta into 3/4 inch cubes and remove from tray with a spatula.
8. Depending on the desired crispness, flash fry at 400 degrees for 2 minutes or bake at 500 degrees for 8 minutes.
Puttanesca Sauce
1. Sweat shallots in stock pot until soft and cooked through.
2. Combine remaining ingredients in stock pot and slowly simmer for 1 hour.
3. Cut tomatoes with the spatula while occasionally stirring the sauce.
4. Salt to taste, although often the olives, capers, and tomatoes contain the desired sodium level.
Serving Polenta Puttanesca
1. Place a 4 ounce ladle of puttanesca sauce at the base of a bowl.
2. Place 12 to 14 cubes of crisp polenta over the sauce.
Optional: Top off with a drizzle of olive oil and Parmesan shavings.
The polenta cubes have a tendency to stick together, so gently shake when frying or separate before baking.
MANAGE YOUR RECIPES
Mateo Restaurant Provençal
1837 Pearl Street
Boulder, Colo. 80302
303-443-7766
mateorestaurant.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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