Caponata Polenta Stack

By

I just made this for dinner with guests. I really don't follow recipes, but tried to stick pretty close here. I used a mushroom/olive pasta sauce drizzled on top. My secret ingredient is always cajun spice, and I used that for the bite instead of harissa sauce. Once assembled, I drizzled the top with olive/mushroom pasta sauce and sprinkled parsley and pistachio pieces on top. Really good. My guests loved it. For dessert I did a soy yogurt ice cream with red currant jelly mixed in for sweetness and frozen blueberries on top.

View complete recipe

  • 2

Ingredients

  • 1 large aubergine/eggplant (about 4 cups) - 2cm dice
  • 4 celery stalks (1 1/2 cup) sliced 2 cm on a diagonal
  • 1 medium onion, sliced thinly
  • 1/2 cup olives (chop half of them in half and keep rest whole)
  • 1/4 cup capers
  • 2 skinned tomatoes
  • 2 tbs red wine vinegar
  • 1 tsp xylitol, fruit sugar if like me, you prefer sugar free, if not a concern then use sugar...actually, you could probably do without any 'sweetning' altogether
  • 1/2 tsp harissa paste (optional..I LOVED the subtle kick)
  • 1 tbs fresh chopped parsley
  • 7 large basil leaves, torn
  • some Sicilian recipes add sliced almonds and a shake of cinnamon. Perhaps I will next time.
  • For the Polenta sheets
  • 1 cup polenta
  • 1 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preparation

Step 1

Serves 2-3 If you are going to create the stack and make the polenta sheets then scroll down and prep the polenta first. You can then carry out the other steps whilst it bakes.

1.grab two pans
2. in one pan, saute in 1 tbs olive oil, the sliced onions with the harissa if you are using (put the lid on top as this helps them to soften and caramelise, rather than burn) will take about 7-10mins
3. grab pan number two and in 1 tbs oil, fry the diced aubergine. Theresa's recipe suggested the whole 'sprinkle with salt and leave' shenanigans for the aubergine, but I have not found it necessary and if I can make life easier I will. Fry until turning golden.
4.remove the onions from their pan and set aside. Saute the celery, adding a little more oil if necessary, until edges start to brown.
5.add the skinned chopped tomatoes and vinegar and simmer for 5 mins
6.add the remaining ingredients (retain a few basil leaves for garnish) and simmer for a further 5 minutes.
7.use the polenta sheets to create the stack, tear the basil leaves and mix into the caponata then spoon it between the garlicky polenta. Serve.

For the Polenta:


preheat oven to 220/400. Prepare an oiled baking tray 10inch by 5 inch

1. slowly pour the polenta into boiling water whilst stirring and add the seasonings and continue to stir until it boils. Reduce heat to a simmer, continue to stir until it thickens.
2.bake for 20 mins. Remove from the oven and score with a knife into 6 equal squares. Pop back into oven for further 10 mins.

View complete recipe