CAPONATA WITH CHEESY POLENTA
Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
- Meanwhile, cook the polenta following pack instructions - you may need to loosen with some water or milk if it's too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.
Nutrition Facts : Calories 324 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SOFT POLENTA WITH ROASTED HERBS
Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.
Provided by Sharon123
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes.
- Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside.
- In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes.
- Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!
HERBED POLENTA
Provided by Florence Fabricant
Categories dinner, one pot, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
- Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
- Serve with a generous dusting of the Parmesan cheese.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 559 milligrams, Sugar 4 grams, TransFat 0 grams
CAPONATA
Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
Provided by ngibsonn
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
- Meanwhile, mince the garlic, anchovies, salt and pepper together.
- Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
- Add the diced pepper and eggplant.
- Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
- (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked 10 to 15 minutes.
- Stir in the vinegar, capers, and olives.
- Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
- Put in a bowl and let it cool uncovered.
- When it's at room temperature, serve or refrigerate.
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