FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Caponata And Herb Polenta

Nutrition per serving    (USDA % daily values)
CAL
847
FAT
204%
CHOL
80%
SOD
38%

Comments

Add a comment

Ingredients for 4 servings

1 1/2 quarts caponata (half of recipe)

3 cups chicken stock

1 cup quick-cooking polenta

4 sprigs fresh thyme, leaves removed and chopped

1 sprig fresh rosemary, leaves removed and finely chopped

2 tablespoons butter

1/4 cup grated Romano or Parmigiano Reggiano cheese

Salt and pepper

6 cups mixed greens (optional, for salad)

2 tablespoons red wine vinegar (optional, for salad)

3 tablespoons extra virgin olive oil (EVOO) (optional, for salad)

You might also like

Creamy Polenta With Roasted Cherry Tomatoes And...
The Year In Food
Polenta With Shredded Chicken, Fontina, And Sa...
Framed Cooks
Polenta With Pancetta And Sage
Sunset
Lamb Osso Buco With Creamy Polenta
The Year In Food
Polenta Cake With Honey-Roasted Figs
The Year In Food
Yotam Ottolenghi's Sweet Corn Polenta With Eggp...
Food52
Parmesan Polenta With Eggs And Roasted Mushrooms
The Kitchn
Crispy Grilled Polenta Recipe
Food Republic
Tomato-Basil Sauce With Polenta
Bon Appetit
Blue Cheese, Hazelnut, And Honey Polenta
Joy The Baker