Caponata And Herb Polenta
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (chopped)1 large
Sweet Onion (peeled and chopped)2 ribs
Celery (chopped)1 medium
Eggplant (firm, diced)1
Salt3 cups
Chicken Stock2 tbsps
Butter6 cups
Mixed Green2 tbsps
Red Wine VinegarDirections:
1
Place the cutting board near the stovetop
2
Preheat a big, deep pot over medium heat
3
Add oil, garlic, and crushed pepper
4
As you chop vegetables (peppers, onion, and celery), add them to the pot
5
Once vegetables are in there, increase heat a bit
6
Stir in olives, capers, and raisins
7
Salt the diced eggplant and stir into the pot
8
Add tomatoes, diced and crushed, to the pot and stir caponata well to combine
9
Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender
10
Stir in parsley and remove pan from heat
11
Polenta: Bring 3 cups chicken broth to a boil
12
Add polenta and stir constantly until the cornmeal masses together
13
Stir in herbs, butter, cheese, salt, and pepper
14
Spread polenta out over a serving platter
15
Make a shallow well from the center out and fill with half of the prepared caponata
16
This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables
17
Refrigerate the remaining caponata for a later use
18
If you prepare a salad, keep it simple
19
Dress mixed greens with oil, vinegar, salt, and pepper
20
Caponata can also be used as a bruschetta topping