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Polenta with Eggplant, Onion, and Tomatoes

Polenta with Eggplant, Onion, and Tomatoes
Photo by © Melanie Acevedo

Ingredients

  • 1 cup canned crushed tomatoes in thick puree
  • 1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
  • 1 1/3 cups coarse or medium cornmeal
  • 2 tomatoes (about 3/4 pound), cut into 1/2-inch pieces
  • 3 tablespoons chopped fresh parsley
  • 5 cloves garlic, minced
  • 4 ½ cups water
  • + 5 more ingredients
    • 2 ¼ teaspoons salt
    • ¼ teaspoon fresh-ground black pepper
    • 1 onion, chopped
    • 6 tablespoons grated Parmesan
    • 10 tablespoon olive oil

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic and cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Remove. Heat 6 tablespoons of the oil in the same pan over moderately high heat. Add the eggplant and coo...

View full recipe at My Recipes

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