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Caponata with cheesy polenta

Caponata with cheesy polenta on a plate

Caponata with cheesy polenta

Name: Caponata with cheesy polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1-2 tbsp olive oil; 1 red onion cut into thin wedges; 1 courgette cut into rounds; 1 aubergine cut into chunks; 2 garlic cloves crushed; 2 tsp dried oregano; ¼ tsp chilli flakes; 400g can chopped tomatoes; 30g pitted green olives halved; ½ tbsp capers drained and rinsed; ½ small bunch of basil finely chopped, plus extra to serve; 100g instant polenta; a little milk to loosen (optional); 40g parmesan or vegetarian Italian-style hard cheese, grated

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1-2 tbsp olive oil
1 red onion

cut into thin wedges
1 courgette

cut into rounds
1 aubergine

cut into chunks
2 garlic cloves

crushed
2 tsp dried oregano
¼ tsp chilli flakes
400g can chopped tomatoes
30g pitted green olives

halved
½ tbsp capers

drained and rinsed
½ small bunch of basil

finely chopped, plus extra to serve
100g instant polenta
a little milk

to loosen (optional)
40g parmesan

or vegetarian Italian-style hard cheese, grated

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Nutrition: Per serving

kcal324
fat15g
saturates5g
carbs27g
sugars17g
fibre11g
protein15g
salt1g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, June 2020

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A star rating of 4.5 out of 5.14 ratings

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