Creamy Herbed Polenta with Caponata
Comfort food at its best! Clients love the bounty from our
local farmers' markets that contribute to the flavors of this Italian entrée.
Makes 4 to 6 portions
Ingredients:
4 tablespoons olive oil, divided
3 cups cubed small eggplant
1 1/2 cups chopped onion
1/2 cup each chopped green, red, yellow and orange bell pepper
3 cups chopped drained canned plum tomato
1/2 teaspoon coarsely ground black pepper
1 1/2 teaspoons fresh chopped oregano
1 1/2 teaspoons fresh chopped basil
1 tablespoon minced garlic
2 tablespoons fresh Italian (flat-leaf) parsley
2 tablespoons drained capers
1 cup chopped pimiento-stuffed olives
fresh squeezed lemon juice, to taste
Polenta (recipe follows)
1 1/2 cups toasted pine nuts, 1 tablespoon reserved for garnish
several sprigs fresh Italian parsley for garnish
Preparation:
Heat 2 tablespoons olive oil in large sauté pan. Add
eggplant to pan. Sauté over medium heat until soft and lightly browned.
With slotted spoon, remove eggplant; reserve. Add remaining oil to pan, then
onion, and all bell pepper. Sauté over medium heat until softened.
Return reserved eggplant to pan. Add tomato, ground pepper, oregano, basil,
garlic, parsley leaves, olives and capers. Cook on low heat approximately 40
to 45 minutes until vegetable mixture is tender. (If mixture becomes too
dry, add some juice from tomatoes a little at a time.)
Remove half of vegetable mixture from pan to food processor or blender.
Purée. Stir purée into vegetable mixture in pan to improve consistency of
mixture. Stir in toasted pine nuts, reserving some for garnish.
At service:
Place hot polenta in base of shallow individual bowls. Place 4 ounces
caponata atop polenta in each bowl. Garnish with parsley sprig and toasted
pine nuts.
Polenta
Ingredients:
1 finely chopped small white onion
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 1/2 cups water
4 1/2 cups housemade vegetable stock
1 1/4 teaspoons kosher salt
1 1/2 cups polenta
3/4 cup freshly grated Parmigiano Reggiano
4 tablespoons unsalted butter
2 teaspoons chopped fresh thyme
fresh ground black pepper to taste
Preparation:
Sauté onion and garlic in olive oil in large heavy
saucepan for 5 to 6 minutes, stirring occasionally until softened.
Add water, vegetable stock and salt to onion/garlic mixture. Bring to a
boil.
Slowly whisk polenta into boiling stock, making sure consistency is smooth.
(To avoid lumps, always stir polenta in same direction.) Add Parmesan.
Reduce heat. Simmer, stirring frequently, for 25 to 30 minutes so grains of
polenta soften.
Stir in butter, thyme and black pepper to taste. Remove from heat. Reserve
for service.
