Ingredients for - Caponata with cheesy polenta
1.
1-2 tbsp olive oil
2.
1 red onion , cut into thin wedges
3.
1 courgette , cut into rounds
4.
1 aubergine , cut into chunks
9.
30g pitted green olives , halved
10.
½ tbsp capers , drained and rinsed
11.
½ small bunch of basil , finely chopped, plus extra to serve
12.
100g instant polenta
13.
a little milk , to loosen (optional)
14.
40g parmesan or vegetarian Italian-style hard cheese, grated
How to cook deliciously - Caponata with cheesy polenta
1 . Stage
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.
2 . Stage
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 information
Cooking:
15 min.
Servings per container:
2
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