Caponata and Herb Polenta Recipe

Name: Caponata and Herb Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 4 cloves garlic, chopped; 1/2 to 3/4 teaspoon crushed red pepper flakes; 1 red bell pepper, seeded and diced; 1 cubanelle Italian long green pepper, seeded and diced; 1 large sweet onion, peeled and chopped; 2 ribs celery, chopped; 1/2 cup large green olives, pitted and chopped; 1/2 cup Kalamata black olives, pitted and chopped; 1 (3-ounce) jar capers, drained; 1/2 cup (a couple of handfuls) golden raisins; 1 medium firm eggplant, diced; Salt; 1 (32-ounce) can diced tomatoes; 1 (14-ounce) can crushed tomatoes; 1 handful flat-leaf parsley, chopped; 3 cups chicken stock; 1 cup quick-cook polenta, found in Italian foods or specialty foods aisles; 4 sprigs fresh thyme, leaves removed and chopped; 1 sprig fresh rosemary, leaves removed and chopped finely chopped; 2 tablespoons butter; 1/4 cup grated Romano or Parmigiano; Salt and pepper; 6 cups mixed greens; 2 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Servings: persons

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cup (a couple of handfuls) golden raisins
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper
6 cups mixed greens
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

1
Place the cutting board near the stovetop.
2
Preheat a big, deep pot over medium heat.
3
Add oil, garlic, and crushed pepper.
4
As you chop vegetables (peppers, onion, and celery), add them to the pot.
5
Once vegetables are in there, increase heat a bit.
6
Stir in olives, capers, and raisins.
7
Salt the diced eggplant and stir into the pot.
8
Add tomatoes, diced and crushed, to the pot and stir caponata well to combine.
9
Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender.
10
Stir in parsley and remove pan from heat.
11
Polenta: Bring 3 cups chicken broth to a boil.
12
Add polenta and stir constantly until the cornmeal masses together.
13
Stir in herbs, butter, cheese, salt, and pepper.
14
Spread polenta out over a serving platter.
15
Make a shallow well from the center out and fill with half of the prepared caponata.
16
This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables.
17
Refrigerate the remaining caponata for a later use.
18
If you prepare a salad, keep it simple.
19
Dress mixed greens with oil, vinegar, salt, and pepper.
20
Caponata can also be used as a bruschetta topping.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons (2 turns around the pan) extra-virgin olive oil, 4 cloves garlic, chopped, 1/2 to 3/4 teaspoon crushed red pepper flakes, 1 red bell pepper, seeded and diced, and more.

Yes, Caponata and Herb Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caponata and Herb Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions