Caponata And Herb Polenta Recipe

• 1 1/2 quart Caponata (see recipe)
• 3 c. chicken stock
• 1 c. quick-cook polenta (found in Italian foods or possibly specialty foods aisles)
• 4 sprg fresh thyme leaves removed and minced
• 1 sprg fresh rosemary leaves removed, and finely minced
• 2 Tbsp. butter
• 1/4 c. grated Romano or possibly Parmigiano Coarse salt to taste Freshly-grnd black pepper to taste
• 6 c. mixed greens
• 2 Tbsp. red wine vinegar
• 3 Tbsp. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste

1. Reheat caponata in the microwave or possibly on the stovetop.
2. Polenta: Bring 3 c. chicken broth to a boil.
3. Add in polenta and stir constantly till the cornmeal masses together.
4. Stir in herbs, butter, cheese, salt, and pepper.
5. Spread polenta out over a serving platter.
6. Make a shallow well from the center out and fill the prepared caponata.
7. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables.
8. If you prepare a salad, keep it simple.
9. Dress mixed greens with oil, vinegar, salt, and pepper.
10. Caponata can also be used as a bruschetta topping.
11. This recipe yields 4 servings.

chicken stock, polenta, thyme, rosemary, butter, romano, mixed greens, red wine vinegar, extravirgin extra virgin olive oil coarse salt

Taken from cookeatshare.com/recipes/caponata-and-herb-polenta-99277 (may not work)