Caponata with cheesy polenta on a plate

Caponata with cheesy polenta

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
NutrientUnit
kcal324
fat15g
saturates5g
carbs27g
sugars17g
fibre11g
protein15g
salt1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2020

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    Overall rating

    Rating: 4 out of 5.3 ratings

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