Eggplant caponata topped polenta canapés (Tartine di polenta con caponata)
Our original home cooking
In Italy, polenta is served in many different ways and in all seasons. Cut into slices when cold, it is a great base for canapés. The photograph tells you right away that I'm talking about "polenta taragna" (a mixture of cornmeal and buckwheat flour) that is preferred by me and my husband, topped with eggplant caponata. Mediterranean diet recipe.
time: 20 minutes
Ingredients / For 30 canapés
- 250g (8 3/4 ounces) precooked polenta taragna flour
- Sicilian caponata
- preparation: 10 minutes
plus cooling time for polenta
cooking: 10 minutes
total time: 20 minutes
- How many calories in a serving?
Total fat: (g)
Total carbohydrate: (g)
Download free PDF version (65 download).
Eggplant topped polenta canapé recipe
Preparation and cooking
- - Prepare polenta some hours ahead. Even the day before.
You'll need few minutes if you use precooked flour as I suggest in the list of ingredients.
If it's hot, keep it in the refrigerator covered by cling film.
- - Slice cold polenta.
If polenta is at room temperature, you can immediately garnish its slices with caponata and serve them in this way. The link to the recipe for eggplant caponata can be found below.
On the contrary, reheat slices under the grill. Garnish and serve immediately.
- - You need half the doses I suggest in my recipe for caponata but I remember you that this dish can be served in a lot of ways and can be kept in the fridge at least for 5 days. So if you have any leftovers, you can use them in the following days. Read more on my recipe.
- - Eggplant caponata is a typical recipe from Sicily and is made in summer when eggplants are in season. So if you want to make these canapés in the other seasons, you have to buy preserved caponata. There are good quality products on the market.
- - Obviously, you can make polenta with your favorite flour.
- - I suggest these caponata topped polenta canapés to be served as starter, finger food for your happy hour (Italian aperitivo) and snaks in a meal, buffet-style.
They are perfect as TV snacks too, according to me and my husband.
Useful links for this recipe
- - Here's the link to Sicilian caponata recipe.
- - It is not possible to make an accurate count of the calories for these polenta canapes. There are a lot of reasons.
First of all polenta calories are highly variable because they depend on the degree of its hydration. In other words how much water flour has absorbed during its cooking. 100 grams of cooked polenta can have calories variables from 80 to 130. So it would be appropriate to take into account the nutritional value of the flour more than anything else.
Then there is the size of every slice. This is also a very subjective fact.
With regard to caponata I calculated the nutritional values of my recipe and, by following the link given before, you can take a look. However, it is impossible to know the exact amount that is spread on polenta slices.
What's the right wine “Eggplant topped polenta canapés”?
Pair the wine to eggplant topped polenta canapés on the basis of other dishes or the way to serve them. My husband and I made a lot of pairings, all satisfactory. Prosecco bubbles, new wine (in fall and winter) and Lambrusco (red wine from Emilia-Romagna).