Skip to main content

Waffled Polenta Crisps with Caponata for #WaffleWeek2015

Welcome to Waffle Week! This is my first time participating in Waffle Week and I, admittedly, and not really a waffle aficionado. That might change after this event. But I do make waffles. For August's #FoodieExtravaganza I made a savory Chicken and Mashed Potato Waffles. I've made waffles with olive oil and waffles with coconut milk. Not surprisingly, I opted to go savory for this post.

I was also inspired by the flats of tomatoes I picked up from Serendipity Farms. One of my favorite things to do with tomatoes is make a huge batch of caponata. Caponata is an agrodolce (sour-sweet) dish from Sicily that features eggplants, squash, tomatoes, and capers in a sweetened vinegar sauce. I usually toss it into pasta or smear it on slices of bread. For this, I decided to spoon it on top of mini polenta waffles. You can make the caponata the day before you want to make this dish. Just heat the portion you plan to use.

Many thanks to Kimberly of Feed Me Seymour for hosting this event.


  • olive oil
  • 1 medium eggplant, peeled and cubed
  • 4 stalks of celery, chopped
  • 1 onion, peeled and chopped
  • 3 cloves garlic, smashed and chopped
  • 2 zucchini or summer squash, chopped
  • 1 yellow bell pepper, deseeded and chopped
  • 4 tomatoes, destemmed and chopped
  • 1/2 C capers with brine
  • 1/2 C fresh herbs (I used a mixture of parsley, oregano, and mint)
  • 1/4 C organic granulated sugar
  • 1/4 C balsamic vinegar

Polenta Waffles

  • 1 (18 oz.) sleeve pre-cooked polenta (I used Trader Joe's Organic Polenta), sliced into 8 equal slices
  • butter, melted


In a large, flat-bottom pan, heat your olive oil. Then saute the onions, garlic, and celery until the onions are softened and beginning to turn translucent. Add the eggplant and another splash of olive oil. Cook until the eggplant is softened and beginning to look less opaque. Add in the squash, bell peppers, tomato, and capers with brine. Bring to a boil, then reduce to a simmer and cook until the tomatoes have reduced to a thick sauce.

In a separate pan, dissolve the sugar into the vinegar to form a syrup. Pour the syrup into the eggplant and fold in the herbs.

Polenta Waffles
Heat your waffle iron and brush the heated iron with melted butter. Place polenta slices on iron. Press iron down until it closes all the way. Cook until the polenta is waffled and nicely crisped and browned. Remove from iron with a spatula and fork, then place in a warm oven until you have cooked all of your waffles

To Serve
Layer polenta waffle crisps with a dollop of caponata. I served a double-decker for our appetizers.

Here's what the rest of the #WaffleWeek2015 crew brought to the table...

Dessert Dish-affles


  1. I am so, so excited you made these! The caponata sounds amazing and I love that you went with polenta waffles. So unexpected! Thank you so much for participating and giving us such a fab recipe!

  2. Love your creativity, such a unique idea.
    I'm so happy to have been involved in this project with so many talented bloggers.

  3. I love polenta in any way, shape, or form ... so I know I would love it waffled! Thanks for the fabulous appetizer idea!

  4. I've made polenta crisps before, but never in the waffle maker. I'll definitely have to try that! Cause I LOVE polenta!

  5. WAFFLED POLENTA!? OMG how have I not tried that yet. Need.

  6. Very different, Camille! I love polenta. These sound so good to me!

  7. What a fun way to serve polenta.

  8. These look so delicious! I never thought to turn polenta into waffles!

  9. Polenta is one of my absolute favorites! I love what you did here - these look fantastic!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur