Cheesy Polenta with Eggplant and Tomato Ragu

Photo by Kelly S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • RAGU

  • 1

    pound eggplant, cut into 3/4-inch chunks

  • 1/4

    cup olive oil

  • Salt and pepper

  • 1

    (28-ounce) can whole peeled tomatoes

  • 3

    garlic cloves, minced

  • POLENTA

  • 4

    cups water

  • 1

    cup instant polenta

  • Salt and pepper

  • 1-1/2

    ounces Parmesan cheese, grated (3/4 cup),

  • plus extra for serving

  • 1/3

    cup chopped fresh basil

Directions

FOR THE RAGU: 1. Cook eggplant, oil, an 1/4 tsp salt in 12-inch non-stick skillet over medium-high heat until eggplant begins to brown, 5 to 7 minutes. Reduce heat to medium and cook, stirring occasionally, until eggplant is tender and lightly browned, about 5 minutes. 2. Meanwhile, pour tomatoes into bowl and crush with hands into 1-inch pieces. 3. Add garlic to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste; cover and keep warm. FOR THE POLENTA: 4. Meanwhile, bring water to boil in a large saucepan. Gradually whisk in the polenta and 1/2 tsp salt. Cook over medium heat, whisking constantly until very thick, about 5 minutes. Off heat, stir in Parmesan and season with salt and pepper to taste. Portion polenta into 4 individual serving bowls, top with eggplant mixture, and sprinkle with basil. Serve with extra Parmesan.

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