Creamy Goat Cheese Polenta with Caponata

For Soft Polenta

1 Cup Polenta
5 Cups Chicken Stock*
2 t Salt
1t Black Pepper
¼ Cup Chèvre

* Can substitute Vegetable Stock to make vegetarian

For Eggplant and Pepper Caponata

1 Cup Eggplant, Diced
1 Cup Pepper, Diced
1 Cup Tomato, Diced
1 Cup Squash, Diced
½ Cup Drunken Tomatoes/Sweet Georgia Red Pepper Relish*
¼ Cup Onion, Diced
1 T Garlic, chopped
1 T Fresh Basil
Salt and Pepper

* Optional


  1. Bring chicken stock to a boil in a medium-size heavy sauce pan over high heat. Add 2 teaspoons of salt. Pour polenta slowly into water, stirring with a wire whisk. Continue stirring as mixture thickens, 2 to 3 minutes. Use rubber spatula to prevent sticking to bottom of the pot. Mix chèvre into the polenta and check seasoning.

  2. Cook at low heat for 15 minutes until the polenta is cooked.

  3. For Caponata, sauté onion and garlic in a sauté pan. Add diced eggplants, peppers, tomatoes and squash. Cook until the vegetables are soft. Add in drunken tomatoes or Red Pepper Relish.

  4. Tear basil and add to the Caponata.

  5. Garnish with basil leaves.