Caponata and Herb Polenta

Name: Caponata and Herb Polenta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 397 grams crushed tomatoes; 907 grams diced tomatoes; 85 grams capers, drained; 2 ribs celery, chopped; 710 milliliters chicken stock; 1 medium firm eggplant, diced; 1 handful flat-leaf parsley, chopped; 1 sprig fresh rosemary, leaves removed and chopped finely chopped; 4 sprigs fresh thyme, leaves removed and chopped; 4 cloves garlic, chopped; 118 milliliters (a couple of handfuls) golden raisins; 118 milliliters green olives, pitted and chopped; 4 servings Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper; 118 milliliters Kalamata black olives, pitted and chopped; 1 cubanelle Italian long green pepper, seeded and diced; 1 liters mixed greens; 2 Tbsps (2 turns around the pan) extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 red bell pepper, seeded and diced; 1 teaspoons crushed red pepper flakes; 2 Tbsps red wine vinegar; 59 milliliters grated Romano or Parmigiano; 4 servings Salt; 4 servings Salt and pepper; 1 large sweet onion, peeled and chopped; 237 milliliters quick-cook polenta, found in Italian foods or specialty foods aisles

Caponatan and Herb Polentan is a gluten free, primal, and vegetarian recipe with 4 servings. This side dish has 599 calories, 17g of protein, and 34g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up olives, chicken stock, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. If you like this recipe, you might also like recipes such as Caponatan and Herb Polenta, Caponatan And Herb Polenta, and Caponata with Polenta Crostini.

Instructions

Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat.

Equipment you will use

Cutting Board

Stove

Pot

Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

Ingredients you will need

Vegetable

Peppers

Celery

Garlic

Pepper

Onion

Cooking Oil

Equipment you will use

Pot

Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot.

Ingredients you will need

Eggplant

Raisins

Capers

Olives

Salt

Equipment you will use

Pot

Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

Ingredients you will need

Vegetable

Tomato

Parsley

Equipment you will use

Frying Pan

Pot

Polenta: Bring 3 cups chicken broth to a boil.

Ingredients you will need

Chicken Broth

Polenta

Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.

Ingredients you will need

Polenta

Butter

Cheese

Pepper

Herbs

Salt

Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.

Ingredients you will need

Vegetable

Polenta

Spread