Our crispy polenta rounds with caponata are a simple, tasty, and nutrient-rich recipe, completely gluten-free and vegan… what are you waiting for to try them?!
Ingredients for 4 people
For the polenta
1 cup Colavita Polenta
4 cups water
Salt
For the caponata
2 red onions
1 clove garlic
4 tablespoons Colavita Extra Virgin Olive Oil
300 g zucchini
1 eggplant
1 red bell pepper
1 yellow bell pepper
A handful of basil leaves
Salt
Pepper
1 tablespoon Colavita Red Wine Vinegar
1 jar Colavita Pesto
Bring the water to a boil in a pot, season with salt, and pour in the polenta, stirring constantly with a wooden spoon. Once cooked, pour it into a 20 x 20 cm baking dish lined with parchment paper. Spread evenly so the polenta layer is uniform. Let it cool and firm up.
Wash the vegetables and cut them into 2 cm cubes.
Slice the onions and sauté them with a whole garlic clove in a large pan with a drizzle of oil. Add the eggplant cubes with a pinch of salt, stirring frequently.
Add the bell peppers and zucchini and cook for about 15–20 minutes, adding a few ladles of water if needed.
Near the end of cooking, add pepper and basil leaves. Adjust salt and add one or two teaspoons of red wine vinegar to taste.
Using a cookie cutter, cut the polenta into 5 cm rounds and fry them in extra virgin olive oil until golden brown.
Serve the crispy polenta rounds with the caponata, a spoonful of pesto, and fresh basil leaves.
