Name: Caponata with Cheesy Polenta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 medium eggplant, diced; 1 small onion, finely chopped; 2 cloves of garlic, minced; 2 medium tomatoes, diced; 1 red bell pepper, diced; 1/4 cup of black olives, sliced; 2 tablespoons of capers; 2 tablespoons of red wine vinegar; 1 tablespoon of honey; 1/4 cup of fresh basil leaves, chopped; Salt and pepper to taste; 1 cup of polenta; 4 cups of vegetable broth; 1 cup of grated Parmesan cheese

Caponata with Cheesy Polenta Recipe

Carmencita Mink Modified: June 12, 2024

Photos of Caponata with Cheesy Polenta Recipe

How To Make Caponata with Cheesy Polenta

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 medium eggplant, diced
1 small onion, finely chopped
2 cloves of garlic, minced
2 medium tomatoes, diced
1 red bell pepper, diced
1/4 cup of black olives, sliced
2 tablespoons of capers
2 tablespoons of red wine vinegar
1 tablespoon of honey
1/4 cup of fresh basil leaves, chopped
Salt and pepper to taste
1 cup of polenta
4 cups of vegetable broth
1 cup of grated Parmesan cheese

Instructions

In a large pan, heat some olive oil and sauté the eggplant, onion, and garlic until softened.
Add the tomatoes, bell pepper, olives, capers, red wine vinegar, and honey. Cook for about 10 minutes, until the vegetables are tender.
Stir in the basil leaves and season with salt and pepper.
In a separate pot, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook for about 15 minutes, stirring frequently.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
Serve the caponata over the cheesy polenta and garnish with additional basil leaves, if desired.

Nutrition

Calories : 364kcal
Total Fat : 9g
Saturated Fat : 5g
Cholesterol : 23mg
Sodium : 1777mg
Total Carbohydrates : 59g
Dietary Fiber : 8g
Sugar : 13g
Protein : 12g

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