Receta Caponata And Herb Polenta
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 1/2 quart Caponata (see recipe)
3 c. chicken stock
1 c. quick-cook polenta (found in Italian foods or possibly specialty foods aisles)
4 sprg fresh thyme leaves removed and minced
1 sprg fresh rosemary leaves removed, and finely minced

2 Tbsp. butter
1/4 c. grated Romano or possibly Parmigiano Coarse salt to taste Freshly-grnd black pepper to taste
6 c. mixed greens
2 Tbsp. red wine vinegar
3 Tbsp. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste

Reheat caponata in the microwave or possibly on the stovetop.
Polenta: Bring 3 c. chicken broth to a boil. Add in polenta and stir constantly till the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
Spread polenta out over a serving platter. Make a shallow well from the center out and fill the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables.
If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.
This recipe yields 4 servings.