GRILLED POLENTA AND CAPONATA

Ingredients for making Caponata

1. 1 aubergine, peeled in zebra stripes and cut into rough chunks
2. 2 red romano peppers, core, membrane and seeds removed, cut into rough chunks
3. 2 tomatoes, halved or quartered
4. 1 red onion, peeled and cut into 8 wedges
5. 4+1 tbsp olive oil
6. 1 tbsp capers, rinsed and drained
7. 1 tbsp red wine vinegar
8. 1 garlic clove, peeled and thinly sliced
9. 1/2 – 1 red chili (to taste), finely chopped
10. 8 green olives, stone removed, roughly chopped
11. salt and pepper

Making of Polenta

1. 750 ml chicken or vegetable stock (or water, though stock is preferable)
2. 125 g polenta (quick or instant variety is fine)
3. 50 g butter, in cubes
4. 100 g shredded mature cheese such as parmesan or cheddar (I use Turkish eski kaşar)
5. 3/4 tsp dried rosemary
6. salt and pepper

For Garnishing

1. 2 tbsp pine nuts, lightly toasted in a dry pan
2. 1 tbsp finely chopped flat leaf parsley or another herb to taste

My method

1. Preheat the oven to 200 C.
2. Mix the aubergine, romano peppers, tomatoes and red onion with 4 tbsp olive oil and a little salt and pepper (keeping in mind the capers and olives will add more saltness later). Spread on a baking tray and roast until the vegetables are nearly soft, 30-40 minutes. Leave to cool a little. Deskin and roughly chop the tomatoes, discarding the skin.
3. If using regular polenta (not quick/instant), heat the stock and add polenta while stirring. Keep stirring until thickened, put on a lid and leave to simmer on low heat until soft, 30-40 minutes, stirring regularly. Add more stock if the polenta is too thick, it should have a porridge like consistency.
4. Mix the drained capers and red wine vinegar and set aside.
5. Gently fry the garlic and chili in 1 tbsp olive oil for 20-30 seconds, stirring constantly. Don’t burn the garlic, it will leave a bitter taste. Add the roasted vegetables, the olives and the caper and vinegar mixture. Stir gently and season. Leave on low heat for a few minutes to allow the flavours to mingle.
6. If using quick/instant polenta, heat the stock and add polenta while stirring. Keep stirring until thickened and soft, typically 8-10 minutes. Add more stock if the polenta is too thick, it should have a porridge like consistency.
7. When the polenta is soft (whether using regular or quick/instant), add butter, cheese and rosemary. Season.
8. Serve the polenta immediately in individual portions, topped with the caponata. Sprinkle over the toasted pine nuts and chopped parsley.