Caponata And Herb Polenta Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 handful flat-leaf parsley, chopped

1/4 cup grated Romano or Parmigiano

Salt and pepper

2 tablespoons red wine vinegar

2 ribs celery, chopped

1 large sweet onion, peeled and chopped

1 cubanelle Italian long green pepper, seeded and diced

1 (32-ounce) can diced tomatoes

1 (14-ounce) can crushed tomatoes

1/2 cup large green olives, pitted and chopped

1 sprig fresh rosemary, leaves removed and chopped finely chopped

1 medium firm eggplant, diced

Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

1 (3-ounce) jar capers, drained

1/2 cup Kalamata black olives, pitted and chopped

3 tablespoons extra-virgin olive oil

3 cups chicken stock


2 tablespoons (2 turns around the pan) extra-virgin olive oil

1/2 to 3/4 teaspoon crushed red pepper flakes

4 cloves garlic, chopped

6 cups mixed greens

1 red bell pepper, seeded and diced

1 cup quick-cook polenta, found in Italian foods or specialty foods aisles

4 sprigs fresh thyme, leaves removed and chopped

2 tablespoons butter

1/2 cup (a couple of handfuls) golden raisins

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