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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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 434 | 91% |
| Total Fat 48.57g | 61% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 3522mg | 147% |
| Potassium 256mg | 7% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 7.9g | 26% |
| Sugars 1.14g | 1% |
| Protein 6.43g | 10% |
