Caponata with Creamy Parmesan Polenta

Name: Caponata with Creamy Parmesan Polenta
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 tbs olive oil; ½ red onion; 1 eggplant; 1 capsicum; 1 clove garlic; 2 tbs balsamic vinegar; 1 tbs capers; ¼ cup basil; 1 cup milk; ½ cup Instant Polenta; ½ block Parmesan cheese; 1 tbs pine nuts; 1 cup water

3.2

(136)

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Never one for over complicating a dish, the Sicilians have done it again. Tried and tested flavours of smoky eggplant, punchy capers and toasty pine nuts are given the perfect backdrop with pillowy parmesan polenta. Perfection!

Tags:

Under 30 Minutes

•Veggie

Allergens:

Milk

•Pine Nut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½

red onion

1

eggplant

1

capsicum

1 clove

garlic

1 tbs

capers

¼ cup

basil

½ cup

Instant Polenta

(May be present: Wheat, Gluten, Milk, Soy.)

½ block

Parmesan cheese

(Contains: Milk;)

1 tbs

pine nuts

(Contains: Pine Nut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

Not included in your delivery

1 tbs

olive oil

2 tbs

balsamic vinegar

1 cup

milk

(Contains: Milk;)

1 cup

water

Nutritional Values

per serving

Calories2180 kcal

Fat21.9 g

of which saturates4.4 g

Carbohydrate60.1 g

of which sugars16.4 g

Protein18.5 g

Sodium322 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pan

•Deep-Set Pan

Cooking Steps

1

To prepare the ingredients, finely chop the red onion. Cut the eggplant and capsicum into 2 cm cubes, and peel and crush the garlic. Finely shred the basil leaves and finely grate the Parmesan cheese.

2

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, eggplant, and capsicum and cook, stirring, for 8 minutes or until the vegetables have softened. Add the garlic and cook for a further 1 minute or until fragrant. Add the vinegar, capers and some salt and pepper to taste. Simmer gently for 10 minutes, or until the vegetables are tender and the mixture has thickened. Stir through the basil.

3

Meanwhile, place the milk and water in a medium saucepan over a medium-high heat and season with salt and pepper. Bring to a simmer. Gradually add the polenta, and cook whisking for 2-3 minutes or until thickened. Stir through the Parmesan cheese.

4

In a small frying pan over a medium heat, toast the pine nuts until lightly golden and toasty.

5

To serve, divide the caponata and polenta between bowls. Top with pine nuts.