Recipe: Capo Polenta

2 5oz cans caponata (eggplant appetizer)
1/2 15oz can Italian-style tomato sauce
1/2 tsp Italian seasoning
16 oz package preparted polenta
1/2 cup chopped onion
1 tsp olive oil
2 minced large garlic cloves
3 Tbsp grated Parmesan cheese

In a 2 quart microwave safe dish, stir the onion with the oil until good and greasy. Nuke for 4 to 6 minutes, or until soft. Stir in the garlic, caponata, tomato sauce, and Italian seasoning and nuke for 8 to 10 minutes, or unitl the sauce thickens. Slice the polenta into 1/2 inch thick circles and bury in the sauce in a single layer. Spoon some sauce evenly over each circle. Nuke for 2 to 3 minutes, or until the polenta is hot. Top with the cheese.

Serve: 3
Calories: 369
Fat: 10
Carbs: 39