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Caponata with cheesy polenta | Daily Dine

Caponata with cheesy polenta

Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy

dinnermain coursesupperitalian💪healthylow calorievegetables

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2

Nutritional Information

calories:324 kcal

Fat:15 g

saturated fat:5 g

Carbohydrate:27 g

Sugar:17 g

dietary fiber:11 g

protein:15 g

sodium:1 mg

Ingredients

1 1-2 tbsp olive oil

1 red onion cut into thin wedges

1 courgette cut into rounds

1 aubergine cut into chunks

2 garlic cloves crushed

2 tsp Dried oregano

1/4 tsp Chilli Flakes

1 400g can chopped tomatoes

1 30g pitted green olives halved

1/2 tbsp capers drained and rinsed

1/2 small bunch of basil finely chopped, plus extra to serve

1 100g instant polenta

1 a little milk to loosen (optional)

1 40g parmesan or vegetarian italian-style hard cheese, grated

Instructions

Step 1
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.
Step 2
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.