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Prep
Difficulty
Easy
Time
Estimate
45 mins
Soak the polenta. Salt and let the eggplant rest. You could even do those steps an hour or so in advance. Chop the remaining veggies for the caponata & white bean sauté. Sear the bacon, if using. Sauté the onions in two separate skillets for each dish. Start the polenta. Add the remaining veggies to the caponata and add the white beans to the other pan. Once everything is nearly done, add the garlic and kale to the white bean sauté.
Silky, creamy polenta is said to be obtained through hours of simmering and stirring. Try this method for a bit faster approach that will still produce a creamy, starchy side dish without lumps. It can be made vegan with just water or ‘no-chicken’ vegan broth instead.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
Start with bacon or simply sauté the onions in a rich olive oil for a vegan option. It calls for cooked white beans, but try boiling dry white beans from scratch to make this even more affordable and flavorful.
