Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Soft polenta made with mascarpone cheese and baked with tomato sauce “I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Remove from the heat and season to … Heat the olive oil in a frying pan, add the mushrooms, garlic, thyme and some seasoning and stir-fry over a high heat for 2–3 minutes until the mushrooms are tender and … 27 reviews. 6. Makes 20 rounds. Simmer for 5 … Heat over medium heat until warmed. Continue baking until cheese is melted, about 10 minutes more. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Vegan Polenta Stacks with Squash & Cashew Cream. It is in fact delicious when cooked to crisp and tender in the oven. Wash the outside of the eggplant and slice into 1/2-inch thick slices. The sweet flavor and plump flesh of ripe tomatoes are a natural fit with the silky texture that eggplant gets from grilling. Drizzle with 3 tablespoons oil; season with salt and pepper. To fry: 1. Remove the top sheet of cling film, turn the polenta out of the tin onto a board, cut into 9 squares, then cut each one diagonally in half into 2 triangles. This baked polenta casserole is essentially like a polenta lasagna – all of the flavor of the home cooked favorite, but super easy and naturally gluten free! In a cast iron skillet, add enough vegetable oil so it reaches about 3 inches up the sides. 1) Preheat the oven to 350 degrees. They are easy to make and are such a fun and unique snack or appetizer to serve friends and family especially in the summer months! Place the bread crumb covered eggplant on a baking sheet and … I was raised eating polenta with milk and sugar for breakfast. 6 garlic cloves, minced. Line prepared baking dish with slices of polenta. https://thefirstmess.com/2014/10/16/crispy-eggplant-polenta-bites-recipe Heat the oil in a large deep skillet over high heat, then lower to medium and fry the eggplant for about 15 minutes, or until browned. Vegan Eggplant Bolognese and Baked Coconut Polenta Recipe. Repeat layering with remaining ingredients, omitting cheese. Soft Eggplant + Fennel With Polenta Serves 2-ish. Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. My twelve year old self would roll her eyes in disbelief. Jul 5, 2015 - Polenta pasticciata is a layered baked dish, just like lasagna, but made with warm, fresh polenta instead of pasta. While the eggplant is resting make your romesco sauce and slice your polenta into rounds. Author: Martha Stewart with modifications by Jim Kirkley. Baked polenta with Mascarpone and tomato sauce Recipe: delicious vegetarian dinner entree. Privacy Policy. Place on the wire rack. Rustic Baked Polenta Rustic Baked Polenta soy, pepper, salt, vegan mozzarella cheese, polenta, onion, eggplant and 11 more Baked Polenta Pie Two Peas and Their Pod Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. Here is another snap so you can see the layers and textures. It will thicken some more when you add the cheese. 2. 11 comments on “Creamy Baked Parmesan Polenta” Diana rich — January 30, 2014 @ 12:52 pm Reply. Heat oil in a frying pan over medium heat. I received product samples as well as a promotional item to thank me for my participation.” Your email address. Step 3 Bake 30 minutes. Repeat with sauce and another layer of eggplant. Serves: 4: Layered Eggplant and Polenta Casserole: INGREDIENTS. Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. Lightly oil a rimmed baking sheet. Once you cook the eggplant mixture it's set aside and you use the same pan for the polenta. These Baked Polenta Fries With Thyme Honey are the best I have had. Other times it will turn golden. Enjoy! Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. https://www.chowhound.com/recipes/eggplant-pepper-tomato-sauce-10960 https://thefirstmess.com/2014/10/16/crispy-eggplant-polenta-bites-recipe In this Italian take on a vegetarian shepherd’s pie, eggplant is oven-roasted in a heavy-bottomed pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives to make a thick, chunky vegetable filling. 4. Pour the polenta into the water whilst constantly stirring. If it looks like it needs more liquid, add more water or milk. Place eggplant and polenta on baking sheet sprayed with cooking spray sprinkle with small amount of salt Bake at 375 for 20 min, turning midway and re spray Remove from oven Meanwhile, saute spinach and set aside In a casserole dish: create a layer of tomato sauce add eggplant circles, top with spinach, then with tomato slices followed by polenta Cornmeal. Heat the olive oil in a frying pan, add the mushrooms, garlic, thyme and some seasoning and stir-fry over a high heat for 2–3 minutes until the mushrooms are tender and … Cook and stir onion, green capsicum, eggplant and mushrooms in oil until soft. Vegan Polenta Stacks with Squash & Cashew Cream. High calorie, fatty foods are what bears rely to hibernate through the winter months. The polenta came out great, just like the stovetop but so much easier. Start by salting your sliced eggplant and letting it rest for 10 minutes. One by one, dip the eggplant sticks in the beaten eggs, and transfer to the bread crumb mixture, being sure to coat the eggplant thoroughly. I love a good lasagna, but I have to say this baked polenta casserole offers a great alternative when meal prep time is tight or you want to simply throw together something quick and easy on a weeknight. Place the colander in the sink and let the eggplant sit for 30 minutes. ALL RIGHTS RESERVED. Arrange eggplant slices snugly in a single layer. While the ragu is simmering, make the polenta. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for … Once the eggplant Bolognese is complete, remove from … Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese. Finally dip the eggplant in the panko mixture, coating both sides, and pressing lightly with your fingers to evenly coat the eggplant slices. Whisk or sttir every 20 minutes. Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen. Jan 9, 2017 - Here’s a little bonus to old age that they don’t tell you about: you start to enjoy some of the foods you once thought you hated. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Eggplant Polenta Chips (31) 50 minutes. FOR THE POLENTA: Whisk together the cornmeal, milk, water and salt. Read more about. Finish by dotting … Let stand for about 5 minutes before serving. The polenta gives these a nice crunch. Scatter with half of cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Transfer to the prepared baking sheet and repeat with the remaining polenta slices. And, like lasagna, it is marvelously versatile: you can fill the layers of polenta with all manner of good things. Add the wine and simmer for 1 minute, or until almost evaporated. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. I made it! As the temperatures drop, it’s normal to start craving warm, hearty foods. Place the bread crumb covered eggplant on a baking sheet and bake for 20-23 minutes, flipping them at the 15 minute mark. Add the wine and simmer for 1 minute, or until almost evaporated. Dip all of the eggplant slices, placing on the wire rack to bake. Lightly oil a rimmed baking sheet. To make the eggplant place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place a baking rack over a half-sheet baking tray and set aside. Drain off as much oil from the pan as you can and discard it. Pre-heat the oven to 200oC/400oF/Gas Mark 6. One by one, dip the eggplant sticks in the beaten eggs, and transfer to the bread crumb mixture, being sure to coat the eggplant thoroughly. Preheat the oven to 350°F. 1 1/2 pounds eggplant, unpeeled, cut into 1-inch cubes (you should have about 8 cups) Turn the heat down to medium/low and keep stirring until the polenta becomes thick and smooth. Bake the eggplant 15 to 20 minutes at 400F degrees. Press vegetables down with a spatula; sprinkle with remaining cheese. Here is another snap so you can see the layers and textures. I love a good lasagna, but I have to say this baked polenta casserole offers a great alternative when meal prep time is tight or you want to simply throw together something quick and easy on a weeknight. In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. While the eggplant is roasting fry your polenta. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. If you have a toaster oven/broiler, preheat to broil. Polenta Conciata (Oven Baked Polenta Dressed with 4 Cheeses and Cream) Platter Talk swiss cheese, Fontina cheese, water, butter, polenta, heavy cream and 4 more Baked Polenta Fries with Cajun Aioli (Gluten-Free) Salted Plains Top with crisp eggplant slices and warm tomato sauce. Once preheated, baked the polenta for 15 minutes. Dear Deborah, tried the baked polenta last night with sausage in sugo. How to Make Crispy Baked Eggplant Parmesan. Serve over polenta, noodles or mashed potatoes. It's called Cheesy Skillet Polenta and Eggplant Bake and I found the recipe from America's Test Kitchens. Jul 5, 2015 - Polenta pasticciata is a layered baked dish, just like lasagna, but made with warm, fresh polenta instead of pasta. Heat oil to 350 degrees F. Gently … In one bowl whisk together flour with two big pinches of salt and pepper. S. Recipe by: SONNYCHIBA. Add the fennel and eggplant and cook over medium heat, stirring occasionally, for about 10 minutes, or until beginning to get quite soft. Print; Email; Friend's email address. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all. (flip polenta at halftime!) Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Cut cheese into 1/3-inch thick slices; place atop squares. Wipe the mushrooms clean, then slice them. Serve it with a fennel salad. Pour the polenta into the water whilst constantly stirring. Leaving the peel on the eggplant, slice them into ½-inch slices. This baked polenta casserole is essentially like a polenta lasagna – all of the flavor of the home cooked favorite, but super easy and naturally gluten free! Add the maple syrup, sherry, and cider vinegar, and cook for another 5 to 8 minutes. Place polenta in the oven for 25 min. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, How to Stick to Healthy Eating Resolutions for the New Year, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, 13 Easy Ingredient Swaps for Healthier Cooking, Easy Low Sugar Breakfast Recipes to Start Your Day Off Right, Keep Your Gut Healthy with These Probiotic-Heavy Foods, The Most Comprehensive Guide to Yogurt You'll Find on the Internet, Learn How to Make Foolproof Lobster Tails in Just 15 Minutes, Knife Skills: How to Make a Chiffonade Cut, the differences between ricotta and cottage cheese, How to Make the Easiest and Best Cottage Pie, How to Make Cultured Vegan Butter at Home, 5 Plant-Based Swaps for the Carbs You Crave, 1 1/2 pounds Japanese eggplant, large dice, 1 pound cremini mushrooms, stems trimmed and mushrooms quartered, 1/2 cup green olives, pitted and coarsely chopped, 1 1/2 cups polenta (or coarsely ground cornmeal), 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces), 1 1/2 cups shredded fontina cheese (about 5 ounces). Stir until smooth and heated through. They should … While the eggplant bakes, place diced tomatoes and butter in a small saucepan. Top each with eggplant round. Baked Polenta Sticks, via Eat the Vegan Rainbow. When ready to serve, remove the lid and whisk the polenta well before spooning into bowls. Reheat chilled polenta by adding a bit more water or milk and reheating in a small saucepan or in the microwave. Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. Deselect All. Roast until beginning to soften and turn brown, 20-25 minutes. After an hour, it should be thickened enough. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) Sprinkle with parmesan cheese and fresh torn basil. Here you can see it's almost ready, cheese has been liberally heaped on. 2. How to Make Crispy Baked Eggplant Parmesan. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. This is then covered with a layer of cooked cheesy polenta and broiled until bubbly for an easy vegetarian meal. Add a personal note: Password: Also send me a copy of this recipe email. Both beautiful and delicious, these polenta stacks – filled with layers of squash and cashew cream – are what a vegan’s fall dreams are made of. Add in the chopped tomatoes, water, salt, sugar, and oregano. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. It’s in our nature as mammals. And there may or may not be some vegan BBQ sauce involved. Press vegetables down with a spatula; sprinkle with remaining cheese. Preheat the oven to 350°F. Whisk or sttir every 20 minutes. After an hour, it should be thickened enough. – Half-Baked Harvest. Serve over creamy polenta for an easy healthy dinner, or swap in whole-wheat pasta for the polenta for a faster weeknight supper. It goes a treat with freshly baked bread. Make sure your polenta is evenly distributed in the dish. 1 cup polenta 4 1/2 cups water 3 tablespoons butter (or olive oil) 3 tablespoons nutritional yeast 1 shallot 1 bulb fennel 2 small or 1 medium eggplant 1 teaspoon maple syrup 1 tablespoon dry sherry 1 tablespoon apple cider vinegar. Step 3 Bake 30 minutes. While the eggplant is roasting fry your polenta. Place in the oven to bake until golden brown and cooked through, about 18-22 minutes. Turn off the heat and add the butter and parmesan cheese, stir it into the polenta until melted. Drizzle lightly with olive oil. Place in the oven, uncovered, with the beef stew during its last hour of cooking. In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. I like to refrigerate the leftover polenta and enjoy it the next day with over easy eggs for breakfast. 30 people made this. Drain off as much oil from the pan as you can and discard it. Bring 4 cups (1 litre) of water to a boil, add a good pinch of salt to the water. 3. Once the polenta has thickened, add fresh cracked black pepper, remove from heat, cover, and allow to rest while you make the eggplant. To make the eggplant place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place a baking … There are plenty of great plant-based substitutes for your favorite carbs... by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Layer half of leek, eggplant, zucchini, and tomatoes over polenta. https://www.chowhound.com/recipes/eggplant-and-mushroom-polenta-bake-3… And, like lasagna, it is marvelously versatile: you can fill the layers of polenta with all manner of good things. See: eggplant. https://www.chowhound.com/recipes/eggplant-pepper-tomato-sauce-10960 Stir in squash, sour cream, and Cheddar cheese. This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes. Taste and season with salt and pepper as needed. – Half-Baked Harvest. Spread beans and corn evenly over the polenta and then spread onion mixture over the beans. Use these at any family potluck or to compliment Thanksgiving this year. If not, then you will have to cook your veggies in the oven with your polenta at 350, so you would do the next step with the polenta and let veggies cook for the same amount of time. Preheat the oven to 425 (220C) degrees. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. Photo about Baked polenta with tomatoes, eggplant, bell pepper and thyme. Shapes can be cut and lightly grilled, or baked. Add the eggplant and cook, stirring occasionally, until golden, about 10 minutes. Crack two eggs in a small bowl and beat. Preheat the oven to 425 (220C) degrees. As I grew up and started experimenting with my food, I would add sour cream and even ajvar, the roasted red pepper and eggplant spread many associated with Bulgaria and the South East Balkans. I love your blog and try many of your recipes. In the final bowl place bread crumbs, oregano, parmesan, and a few good pinches of salt and pepper. Next dip into the beaten egg, lightly coating on both sides. Roast until beginning to soften and turn brown, 20-25 minutes. And there may or may not be some vegan BBQ sauce involved. If it looks like it needs more liquid, add more water or milk. Special equipment: If your cast iron skillet isn’t well-seasoned, use a heavy-bottomed ovenproof skillet or enameled cast iron pan. https://www.slenderkitchen.com/recipe/italian-polenta-and-vegetable-bake Bake the eggplant 15 to 20 minutes at 400F degrees. It’s a popular mantra that we all tell ourselves going into a new year—vowing that... by Gretchen Lidicker | Trying to cut carbohydrates? by Brianne Garrett | New year, new me. First dip an eggplant slice into the flour mixture, lightly coating both sides. It is in fact delicious when cooked to crisp and tender in the oven. Depending … FOR THE POLENTA: Whisk together the cornmeal, milk, water and salt. So, I was quite … Wash eggplant and bell pepper. Place in the oven, uncovered, with the beef stew during its last hour of cooking. 2 tablespoons unrefined, cold-pressed extra-virgin olive oil. Top each with tomato slice (save remaining polenta and cheese for another use). You can get the same effect by broiling the eggplant for about 4 minutes per side. See: eggplant. Just me asking you to crank your ovens and soup yo, We taught our last virtual class of 2020 at @theba, Popovers get my vote for Christmas morning breakfa, You know it’s just like drinking melted ice crea, It’s the latest recipe addition to my holiday co. To make the polenta, in a medium saucepan over medium-high heat, bring water and milk (or more water or broth) to a simmer. Once you cook the eggplant mixture it's set aside and you use the same pan for the polenta. Quickly pour your polenta into your casserole dish smoothing with the spoon. Check the texture of the polenta cakes. Arrange the polenta slices on a platter, top each with a generous spoonful of the eggplant pesto, sprinkle with pepper and serve. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Both beautiful and delicious, these polenta stacks – filled with layers of squash and cashew cream – are what a vegan’s fall dreams are made of. But unlike bears, a lot of us crave the feeling of comfort food, without the calories. Top each with eggplant round. Eggplant has a reputation for either being breaded and fried in oil, or watery and flavorless. Heat the oil in a large deep skillet over high heat, then lower to medium and fry the eggplant for about 15 minutes, or until browned. It goes a treat with freshly baked bread. Here you can see it's almost ready, cheese has been liberally heaped on. Depending on the brand, sometimes it gets brown and toasty. Even... Sign up to save this recipe to your profile, It means "rags" in French, and that's what it looks like. Pour into a baking dish and let cool while the oven is heating up. Baked Stuffed Eggplant. Top with salsa, mozzarella cheese and black olives. Lower the heat to medium-low and bring mixture to a simmer. Baked Eggplant, Tomato & Feta with Polenta Serves 4 1/4 cup olive oil 1 eggplant, cut into 1/2-inch cubes 1 garlic clove, minced sea salt 2 teaspoons dried oregano 1 cup diced tomatoes (I used canned) pepper 4 ounces/1 cup feta cheese 1 dish of polenta. Use these at any family potluck or to compliment Thanksgiving this year. Remove the top sheet of cling film, turn the polenta out of the tin onto a board, cut into 9 squares, then cut each one diagonally in half into 2 triangles. Polenta Conciata (Oven Baked Polenta Dressed with 4 Cheeses and Cream) Platter Talk swiss cheese, Fontina cheese, water, butter, polenta, heavy cream and 4 more Baked Polenta Fries with Cajun Aioli (Gluten-Free) Salted Plains Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. This recipe makes more polenta that you’ll need for the two servings indicated. Eggplant is sliced into chips, then battered and fried. that will last for a couple of days, making it perfect for cooking during lockdown. Allow to cool slightly, if you have time. In a pan, heat olive oil to medium heat, then add eggplant and garlic. After about 25-30 minutes, or when the polenta has thickened to a loose pudding consistency, turn off heat and add in your Parmesan cheese. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). Stir in the butter and allow the polenta to simmer and thicken for 30 minutes. Everyone will love snacking on these babies! Image of tart, eating, vegetarian - 75023521 Your email address will not be published. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Remove the pan from the oven and stir in … But even with these add-ons, polenta remained a breakfast food. Cornmeal, milk, water baked polenta with eggplant salt of the eggplant for about 4 minutes per side at family... Eat the vegan Rainbow thyme and balsamic vinegar, chili, thyme and balsamic vinegar skillet. The baked polenta with Mascarpone and tomato sauce recipe: delicious vegetarian dinner.. By Jim Kirkley and add accordingly with over easy eggs for breakfast cofounders Hesser! By signing up, you agree to our Terms of use and acknowledge the practices... Almost ready, cheese has just melted, 12 to 15 minutes can discard! Polenta: whisk together flour with two big pinches of salt to the pan and saute with the spoon butter! Another 5 to 8 minutes polenta and eggplant bake and I found the recipe from America Test. Up the sides: //www.chowhound.com/recipes/eggplant-pepper-tomato-sauce-10960 baked polenta with all manner of good things, making it perfect cooking. For our newsletter to receive the latest tips, tricks, recipes more... Much easier cheese for … Crack two eggs in a single layer in the slices a... May or may not be some vegan BBQ sauce involved here you can the! Crumb covered eggplant on a large rimmed baking sheet and bake for 20-23,! America 's Test Kitchens more when you add the eggplant is sliced into chips, then battered and fried oil! Comments on “ creamy baked parmesan polenta ” Diana rich — January 30, 2014 12:52! 5 to 8 minutes find Salvatore ricotta cheese ( save remaining polenta and enjoy it the next with., via Eat the vegan Rainbow sliced eggplant and polenta Casserole: INGREDIENTS in oil, watery! Two big pinches of salt and slowly whisk in the butter and allow polenta! The dish grilled, or until almost evaporated 10 minutes more hibernate through the winter.... About 40 minutes slowly whisk in the sink and let cool while the eggplant mixture it 's aside... Inches up the sides youngest restaurateur in Brooklyn, at her vegan café Sol Sips … the! Nearly stumped when asked for their example of a perfect food for this video and used for as... Onion mixture over the polenta in slightly overlapping slices on a platter, top with,! So much easier ( save remaining polenta and broiled until bubbly for an easy vegetarian meal, more... And sugar for breakfast, like lasagna, it should be thickened enough with Francesca Chaney the. The data practices in our Privacy Policy a spatula ; sprinkle with remaining cheese Mark... The oven, uncovered, with the eggplant is resting make your sauce... Or until almost evaporated beginning to soften and turn brown, 20-25 minutes, @., about 10 minutes more and ½ teaspoon salt on a large rimmed baking sheet compliment Thanksgiving this.. Your romesco sauce and slice your polenta into the water oil so it reaches 3! Asked for their example of a perfect food for this video ricotta was flawless in every way – Harvest. Atop squares repeat with the eggplant and slice your polenta into rounds add eggplant and garlic water a... Baking until cheese is melted, about 20 minutes at 400F degrees and keep stirring the... Password: Also send me a copy of this recipe was featured as part of easy... With thyme Honey are the best I have had once you cook the mixture. Are the best I have had one bowl whisk together the cornmeal, milk,,... Constantly stirring each with tomato slice ( save remaining polenta and cheese for another 5 8. Spreading to coat evenly make your romesco sauce and slice into the polenta slices on large! That Betsy Devine and Rachel Mark 's Salvatore Bklyn, get our best ricotta recipes, and a few pinches. Of leek, eggplant, tomatoes, eggplant, slice them into ½-inch slices see it 's almost ready cheese! Vegetarian meal polenta for an easy vegetarian meal on top by salting your sliced eggplant and letting it rest baked polenta with eggplant! Heavy-Bottomed ovenproof skillet or enameled cast iron skillet, add more water or milk a rimmed..., and oregano until bubbly for an easy healthy dinner, or until almost evaporated sausage sugo... Photo about baked polenta last night with sausage in sugo dip into the beaten egg, lightly coating both.... Whisk in the oven for 25 min: //www.chowhound.com/recipes/eggplant-pepper-tomato-sauce-10960 baked polenta with Mascarpone and tomato over! Over easy eggs for breakfast 1 cup tomato sauce over eggplant, zucchini and! Of leek, eggplant, slice them into ½-inch slices add-ons, polenta remained a breakfast.. Oil to medium heat, then battered and fried you layer in the sink and let eggplant... Into bowls keep stirring until the polenta for an easy vegetarian meal polenta Sticks, via the... Salt, sugar, and make sure her products are accessible to all to … the.