RECIPES

Courgette Caponata with polenta parmigiana

The Italian Polenta was originally made from coarsely ground grains like millet. Corn, which is the primary ingredient in modern polenta, was introduced to Italy from the Americas in the 16th century. In this recipe we get the Polenta extra creamy with Parmesan cheese and we serve it with Caponata – a traditional Italian dish originating from Sicily. It’s a sweet and sour vegetable stew in which you’ll always find aubergine and tomato as base ingredients.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Eggplant
  • Garlic
  • Polenta
  • Oregano
  • Parmesan cheese (Milk)
  • Green olives
  • Capers
  • Zucchini
  • Parsley
  • Red onion
  • Tomatoes chopped

Necessary utensils

  • Cutting board
  • Knife
  • Pot x2

Nutritional information (every 100 grams)

Valor energético76,50 Kcal
Grasas2,24 g
de las cuales saturadas0,75 g
Hidratos de carbono11,3 g
de los cuales azúcares2,77 g
Proteínas2,87 g
Sal0,48 g

Preparation time

Difficulty

Ingredients

  • Eggplant
  • Garlic
  • Polenta
  • Oregano
  • Parmesan cheese (Milk)
  • Green olives
  • Capers
  • Zucchini
  • Parsley
  • Red onion
  • Tomatoes chopped

Necessary utensils

  • Cutting board
  • Knife
  • Pot x2

Nutritional information (every 100 grams)

Valor energético76,50 Kcal
Grasas2,24 g
de las cuales saturadas0,75 g
Hidratos de carbono11,3 g
de los cuales azúcares2,77 g
Proteínas2,87 g
Sal0,48 g

Cooking step by step

Cooking
step by step

Mis en place:

Slice onion into julienne.
Cut aubergine and courgette into quarter-moons.
Chop garlic.
Chop parsley. 

1 - Mis en place - Caponata de calabacin con polenta

To the frying pan:

In a large pot, heat a dash of oil.
Sauté onion, aubergine, and courgette over medium heat for 5-10 minutes until softened. Add garlic, oregano, tomatoes, olives, and capers.
Allow it to simmer, covered, for 20 minutes on low heat. Add water if it seems to be drying out.
Adjust the flavour with salt and black pepper. 

The polenta:

Heat water with a pinch of salt in a pot.
Use a ratio of 3 cups of water for each cup of polenta.
When the water is boiling, turn off the heat and add the polenta by sprinkling it over the surface while stirring to avoid lumps.
Mix in the Parmesan.
Let it sit for 1-2 minutes. 

Your meal:

Divide polenta, while it’s still liquid, among the plates.
Serve polenta with Caponata.
Finish with a sprinkle of parsley. 

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