Polenta Bites with Caponata or Berry Compote

Polenta Bites

• 20 g unsalted butter, diced
• 300 g milk
• 300 g water
• 2 pinches fine sea salt
• 160 g polenta, gluten-free

Caponata

• 80 g onions, quartered
• 1 garlic clove
• 30 g olive oil
• 180 g courgettes, diced (1 cm)
• 180 g aubergine, diced (1.5 cm)
• 60 g celery, sliced ​​(5 mm)
• 180 g yellow peppers, deseeded and diced (1.5 cm)
• 400 g tinned chopped tomatoes
• 20 g raisins
• 50 g pitted green olives, halved lengthways
• 1 Tbsp pickled capers
• 20 g white wine vinegar
• 10 g brown sugar
• ¼ tsp fine sea salt
• ½ tsp ground black pepper
• 3 sprigs fresh basil leaves, roughly chopped

Mixed Berry Compote

• 250 g frozen mixed berries
• 50 - 80 g water, to taste
• 5 g cornflour
• 30 - 40 g caster sugar, to taste
• 1 tsp vanilla sugar (opsional)
• unsalted butter, for frying
• toasted pine nuts for garnishing (opsional)