Roasted Corn Polenta with Eggplant Caponata

By Chef Barbie Marshall

ROASTED CORN POLENTA with EGGPLANT CAPONATA
Serves 4
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EGGPLANT CAPONATA
4 cups eggplant, chopped
1 cup green and red peppers, chopped
1 cup tomato, chopped
1 cup sweet onion chopped
1 clove of garlic
2 T red wine vinegar
Salt & pepper to taste
2 T Olive oil, plus additional if necessary
Optional add ins: ½ c chopped golden raisins, ½ c toasted pine nuts

***Brown eggplant over medium high heat. Add remaining vegetables and season with salt and pepper. Add vinegar, reduce heat to medium low and allow to simmer 20 minutes

 

ROASTED CORN POLENTA
4 cups water
1 cup roasted corn meal
2 tsp salt

***Over high heat, bring water and salt to a boil. Slowly whisk in cornmeal so it is smooth and without lumps. Reduce the heat to medium low and simmer 20 minutes

This recipe serves 4 and is a feel good, comfort food recipe for fall and winter!  Enjoy!

Photography by Jason A Bleecher Photography

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