Capo Polenta Recipe
- 2 (5 ounce) cans caponata (eggplant appetizer)
- 1/2 (15 ounce) can Italian-style tomato sauce
- 1/2 teaspoon Italian seasoning
- 1 (16 ounce) tube prepared polenta
- 1/2 cup chopped onion
- 1 teaspoon olive oil
- 2 large cloves garlic, minced
- 3 tablespoons grated Parmesan cheese
- In a 2-quart microwave-safe dish, mix the onion and oil until the onion is coated. Nuke for 4 to 6 minutes, or until the onion is soft and clear.
- Stir in the garlic, caponata, tomato sauce, and Italian seasoning and heat for 8 to 10 minutes, or until the sauce thickens.
- Slice the polenta into 1/2-inch-thick circles and place a single layer of them in the sauce. Spoon some sauce evenly over each circle. Microwave for 2 to 3 minutes, or until the polenta is hot. Top with the cheese.
