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Servings:
4
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Ingredients

Ingredient Checklist
POLENTA:

Directions

Instructions Checklist
  • In a large saucepan, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the zucchini, celery, bell pepper, cubanelle, chile, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 12 to 15 minutes. Stir in the olives and raisins. Add the vinegar (or splash wine), then stir in the tomato sauce. Lower the heat and simmer for about 3 minutes. Stir in the parsley and basil, reserving a few leaves of each.

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  • In a medium saucepan, bring the stock and milk to a boil. Whisk in the polenta until it pulls away from the pan, 2 to 3 minutes. Stir in the butter, then the cheese; turn off the heat. Serve the polenta in shallow bowls and top with the caponata and reserved herbs.

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