Fried Polenta Recipe

Cook the Polenta

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of polenta. Reduce heat to low and stir frequently until thickened (about 15-20 minutes).

Cool and Slice

Once the polenta is cooked, pour it into a greased baking dish and allow it to cool completely. Once set, slice into desired shapes for frying.

Fry the Polenta

Heat 2 tbs of olive oil in a skillet over medium-high heat. Fry the polenta slices until golden brown on both sides, about 3-4 minutes per side.

Sauté Vegetables

In a large skillet, heat 2 tbs of olive oil over medium heat. Add chopped onion, celery, and diced eggplant. Sauté until softened, about 8 minutes.

Add Remaining Ingredients

Stir in green olives, capers, tomato puree, red wine vinegar, salt, and black pepper. Cook for an additional 10-15 minutes until thickened.

Blend Ingredients

In a food processor, combine basil leaves, almonds, garlic, parmesan cheese, olive oil, and salt. Blend until smooth.

Cook Peppers

In a separate skillet, heat 1 tbs of olive oil over medium heat. Add shishito peppers and sauté until blistered, about 5-7 minutes. Season with salt.

Serve

On a serving plate, arrange fried polenta slices. Top with eggplant caponata, drizzle with trapanese pesto, and garnish with chopped almonds and parmesan cheese.