Caponata And Herb Polenta

Recipe Ingredients

1 1/2		Caponata - (see recipe)
		Polenta
3 cups	711ml	Chicken stock
1 cup	237ml	Quick-cook polenta
		= (found in Italian foods or
		Specialty foods aisles)
4 sections		Fresh thyme - leaves removed
		And chopped
1 section		Fresh rosemary - leaves removed,
		And finely chopped
2 tablespoons	30ml	Butter
1/4 cup	59ml	Grated Romano or Parmigiano
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Optional Salad
6 cups	660g / 23oz	Mixed greens
2 tablespoons	30ml	Red wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Reheat caponata in the microwave or on the stovetop.

Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.

Spread polenta out over a serving platter. Make a shallow well from the center out and fill the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables.

If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B26) - from the TV FOOD NETWORK

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