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Cheesy Polenta with Eggplant and Tomato Ragu


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Rate this recipe 4.7/5 (6 Votes)


  • 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
  • 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



Step 1


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.


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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