Polenta with Eggplant, Onion, and Tomatoes

Name: Polenta with Eggplant, Onion, and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 315 milliliters coarse or medium cornmeal; 794 grams large eggplant (about , cut into 1/2-inch cubes; 3 Tbsps chopped fresh parsley; 5 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 10 Tbsps olive oil; 1 onion, chopped; 6 Tbsps grated Parmesan; 2 teaspoons salt; 340 grams tomatoes (about , cut into 1/2-inch pieces; 237 milliliters canned crushed tomatoes in thick puree; 1 liters water

Polenta with Eggplant, Onion, and Tomatoes

Need a gluten free and primal side dish? Polenta with Eggplant, Onion, and Tomatoes could be an amazing recipe to try. This recipe serves 4. One serving contains 428 calories, 6g of protein, and 38g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up coarse, fresh-ground pepper, garlic, and a few other things to make it today.

Instructions

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.

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Cooking Oil

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Frying Pan

Add the onion and garlic and cook, stirring occasionally, until the onion starts to brown, about 5 minutes.

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Garlic

Onion

Remove.

Heat 6 tablespoons of the oil in the same pan over moderately high heat.

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Cooking Oil

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Frying Pan

Add the eggplant and cook, stirring occasionally, until golden, about 10 minutes.

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Eggplant

Add the onion mixture, fresh and canned tomatoes, parsley, and 1 teaspoon of the salt. Simmer until thick, about 10 minutes. Stir in the pepper.

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Canned Tomatoes

Parsley

Pepper

Onion

Salt

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons of salt to a boil.

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Water

Salt

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Sauce Pan

Add the cornmeal in a slow stream, whisking constantly.

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Cornmeal

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Whisk

Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.

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Parmesan

Polenta

Cooking Oil

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Wooden Spoon

Whisk

Serve the hot polenta topped with the vegetables.

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Vegetable

Polenta

Wine Recommendation: A hearty dish needs a hearty wine. Open an earthy Salice Salentino from Dr. Cosimo Taurino. Made from the obscure negro amaro grape, it is one of the best wines from Italy's Apulia region.

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Grapes