Grilled Polenta Rounds with Tomato Caponata

Grilled Polenta Rounds with Tomato Caponata

Precooked-ready to eat rolled polenta makes this appetizer easy to prepare. Serve as an hors d’oeuvre or as a light lunch along with a tossed salad. The caponata can be made two days in advanced and stored in the refrigerator.


1 1/2 tablespoons olive oil

1 medium eggplant, unpeeled and diced

1 small onion, chopped

1/2 green bell pepper, chopped

2 cloves garlic, minced

1 (14.5-ounce) can Italian tomatoes, chopped

1 teaspoon honey

1 teaspoon dried oregano

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon red pepper flakes

1/8 teaspoon ground nutmeg

2 tablespoons balsamic vinegar

2 tablespoons capers, drained

1 package (18-ounce) precooked-ready to eat rolled polenta (basil-garlic flavored preferred)

cooking spray



Heat grill to medium-high or use a stove top skillet to grill.

1) Heat oil in a large saucepan over medium heat. Add eggplant, onion, pepper, and garlic. Saute until tender, about 5 minutes.

2) Add remaining ingredients, except for polenta. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat, cover, and cool.  Set aside.

3) Slice precooked polenta into 12 slices. Spray both sides of polenta with a small amount of cooking spray.

4) Place polenta rounds on grill or stove top skillet. Cook until brown on each side, about 1 to 2 minutes per side.

5) Place warm polenta rounds on a serving tray, spoon Caponata on each slice, and serve. Makes 12 appetizers.

Nutritional Analysis per appetizer: 123 Calories; 30 percent fat (4.1 grams); 1.7 grams saturated fat; 12 percent protein; 58 percent carbohydrate; 2.8 grams fiber.


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