Agrodolce onions with soft polenta and salciccia

Serves 4 Starters and mains

Ang 8656



  • 4tbsp caster sugar
  • 4tbsp white balsamic vinegar
  • 4tbsp extra virgin olive oil
  • 400g small onions or shallots, peeled and broken into lobes
  • 2tbsp capers, drained if brined, rinsed if salted
  • 2tbsp pine nuts, toasted
  • 1 x 175g aubergine, cut into 1cm cubes
  • small bunch flat-leaf parsley, leaves removed and roughly chopped

For the polenta

  • 300ml milk
  • 175g instant polenta
  • 50g butter, cubed
  • 35g parmesan, grated

To serve

  • 8 salciccia fresco (Italian fresh pork sausage), grilled or fried


For the agrodolce mixture, put the sugar in a small pan over a low heat and watch until the sugar caramelises. When evenly brown, take off the heat and add the vinegar – it will splatter a lot so be careful – and put to one side. Heat 3tbsp oil in a wok and add the aubergine and fry until golden on both sides. Transfer to a plate.

Heat the rest of the oil and fry the onions for about 5 minutes until evenly golden and almost cooked. Add the agrodolce mixture and 2tbsp of water, cover and continue to cook on a lowish heat for about 4 minutes until the liquid has thickened a little and the onions are cooked through. Fold in the aubergine, capers, pine nuts and parsley and remove from the heat.

Just before you’re ready to serve, prepare the polenta. Heat the milk with 700ml water and a little salt in a large pan and when just starting to boil, add the polenta in a slow steady stream. Whisk continuously so it doesn’t go lumpy or burn on the bottom of the pan. Turn the heat to very low and cook, stirring, for a few minutes until the polenta comes away from the sides of the pan. Take off the heat and stir in the butter and parmesan. Spoon onto 4 plates and top with the onions. Serve with the salciccia sausages.

Recipes and food styling: Linda Tubby. Photography and prop syling: Angela Dukes.
Ang 8656
Recipes and food styling: Linda Tubby. Photography and prop syling: Angela Dukes.


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