Polenta with Spicy Eggplant Sauce
1 tablespoon olive oil
1. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring occasionally with heatproof spatula. Increase heat to medium-high; add eggplant and cook 8 minutes or until golden and tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add tomatoes, 1/2 teaspoon salt, and 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
1 medium onion, finely chopped
2 small eggplants (about 1 pound each), cut into 1-inch chunks
1 garlic clove, crushed with garlic press
1/4 teaspoon crushed red pepper
1 can (28 ounces) crushed tomatoes
1 1/2 teaspoons salt
2 cups low-fat (1%) milk
1 1/2 cups yellow cornmeal
parmesan-cheese wedge for garnish
parsley sprigs for garnish
2. Meanwhile, in deep 4-quart microwave-safe bowl or casserole, combine milk, cornmeal, 1 teaspoon salt, and 4 1/2 cups water. Cook in microwave oven on High 15 to 20 minutes, until thickened. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first), and 2 more times during remaining cooking time.
3. While polenta is cooking, with Y-peeler remove long, thin strips from Parmesan wedge for garnish if you like.
4. To serve, spoon polenta into 4 bowls; top with eggplant sauce. Garnish each serving with some Parmesan strips and a parsley sprig.
Delicious. The recipe makes a lot of polenta, be sure to use a 4 qt bowl. Find a peeler that shaves the parmesan in thin strips. I added a chopped sweet red pepper and 1/2# mushrooms and it served 5.
Tom, Mercer Island
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