Polenta with Caponata & Romesco
Not Spicy
Chef’s Inspiration
A message from Chef Marilena - Polenta, a dish made of cooked cornmeal that originated in Italy, was traditionally served by my mom for Sunday lunch. She'd pour it on a large wooden board to set, then slice it a serve it with a homemade ragù.
I like to serve mine with a sweet and tangy summer vegetable medley known as caponata and a delicious romesco sauce.
Preparation
Following the instructions provided, bring 3L of water to a boil, reduce to a simmer and place polenta in for 8 minutes, then submerge bag of caponata in for 4 minutes. Because there’s no need to refresh the romesco sauce, to plate - place it on the bottom and top with the creamy polenta to gently heat the romesco up following with the caponata and then topped with toasted almonds for a little bit of texture.
Nutritional Highlights
This dish contains fibre protein and Vitamin C.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Cauliflower, kale, and sweet peppers are excellent sources of Vitamin C. Yellow peppers contain the highest Vitamin C per gram.
Protein: Soy is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
This indulgent meal is a guilt-free pleasure because it is highly nutritious, thanks to the antioxidants and fibers found in spinach, and the protein in tofu and beans.
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