Polenta and Bell Pepper Caponata

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It’s no secret that I have a special place in my heart for Mediterranean cuisine. Most weeks include two to three Mediterranean-inspired meals at our house, even if it’s just pizza! ha! Tonight I pulled together a very fast meal in under 20 minutes and I just have to share this with all of you. If you’re looking for a quick side dish keep these items on hand for this dish: instant polenta, canned or fresh bell peppers, garlic, olives, canned sun dried tomatoes, and canned artichokes. Keeping canned goods on hand really helps transform any meal. Tonight I knew I was going to grill a flank steak, but this would go wonderfully with grilled shrimp (even faster meal) or chicken.

A Little About Polenta

Instant polenta is the way to go for busy folks. Don’t get me wrong, I have stirred my fair share of traditional polenta…and stirred…and stirred, but this mama does not have time for that. Love the idea of Slow Foods, but not on a weeknight! Here is a superb article by the BBC all about polenta. This is a versatile grain, and a traditional food throughout the Mediterranean.

Ways to Use Polenta

You don’t have to serve polenta as mush (albeit trust me when I say it’s delicious mush!) You can also let it chill in a mold then grill it (I have a great recipe for this in our cookbook, Mediterranean Diet Cookbook For Dummies).  It also can be made into individual portions for appetizers by chilling it in muffin cups, even mini ones for fun appetizers. See how versatile it can be? Love it! Okay enough rambling, you know how I feel about all that. Here’s the recipe:

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Polenta Caponata

Serves 6

Ingredients:

• 3 cups water
• ½ teaspoon sea salt
• 1 cup instant polenta
• 2 oz goat cheese, cream cheese, or Parmesan
• ¼ cup extra virgin olive oil
• 2 bell peppers (I prefer red, orange, or yellow), sliced
• 3 cloves of garlic, thinly sliced
• 1 shallot or small onion, thinly sliced
• ¼ cup green olives, chopped (measure then chop)
• ½ cup canned artichokes, chopped
• 8 sun-dried tomatoes, chopped
• 2 Tablespoons – ¼ cup chopped fresh herbs (basil, thyme, oregano)
• Salt to taste
• Optional additions: pine nuts, chopped almonds, pistachios, or capers

Directions:

1. In a saucepan, bring water and salt to a rolling boil. While whisking the water, sprinkle in the polenta and then reduce heat  to low. Stir until thickened, then remove from heat and whisk in the cheese of choice. Let rest until it’s time to serve.
2. In a large skillet, heat olive oil over medium heat. Sauté peppers, garlic, and shallot for 5 minutes stirring frequently. Next, stir in the olives, artichokes, and sun-dried tomatoes and sauté for 3 minutes on medium low heat. Stir in ½ of the herbs and continue to sauté until desired tenderness of peppers..about 3-5 minutes.
3. Serve polenta in a large bowl and make a well in the center and pour in the vegetables. Top veggies with remaining fresh herbs and serve.

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Here’s another great way to serve up polenta! Top with sauteed shrimp with sun dried tomatoes, pine nuts, and feta cheese with a bed of greens. Another quick meal for busy weeknights!

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