Polenta Bites with Caponata or Berry Compote

Polenta Bites with Caponata or Berry Compote

4.1 13 ratings

Prep. 30 min

Total 4 h

4 portions

Ingredients

Polenta Bites

unsalted butter diced
20 g
milk
300 g
water
300 g
fine sea salt
2 pinches
polenta gluten-free
160 g

Caponata

onions quartered
80 g
garlic clove
1
olive oil
30 g
courgettes diced (1 cm)
180 g
aubergine diced (1.5 cm)
180 g
celery sliced (5 mm)
60 g
yellow peppers deseeded and diced (1.5 cm)
180 g
tinned chopped tomatoes
400 g
raisins
20 g
pitted green olives halved lengthways
50 g
pickled capers
1 Tbsp
white wine vinegar
20 g
brown sugar
10 g
fine sea salt
¼ tsp
ground black pepper
½ tsp
fresh basil leaves roughly chopped
3 sprigs

Mixed Berry Compote

frozen mixed berries
250 g
water to taste
50 - 80 g
cornflour
5 g
caster sugar to taste
30 - 40 g
vanilla sugar (optional)
1 tsp
unsalted butter for frying
toasted pine nuts (optional) for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 604 mg

Protein 7.9 g

Calories 1559.5 kJ / 372.7 kcal

Fat 18.4 g

Fibre 6.9 g

Saturated Fat 6.2 g

Carbohydrates 49.1 g

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