Fairy Tale Eggplant Saute With Polenta

1. 1

   For the Polenta: add the milk and water with a pinch of salt, to a deep pot and bring to a boil. Add the poltenta and lower to a simmer, stirring regularly so it doesn't burn to your pan. Cook about 30 minutes. If you prefer stiff poltenta, this should be perfect. If you like your polenta a little looser, add additional water until desired texture is achieved. Finish off with butter and take off the heat. Stir in parmesan.

2. 2

   For the Vegetables: While the polenta is cooking, add olive oil to a large pan over medium heat. Add onions and cook for about 5-7 minutes. Add garlic and cook for another 1-2 minutes until fragrant. Add eggplant and toss together with onion/garlic mixture, cook for 2-3 minutes. Add tomatoes and toss. Add Balsamic vinegar and stir to coat. Add salt and pepper and cook until tomatoes just start to blister, but still maintain their shape (about 3 minutes depending on their size/variety). At the last second toss in basil.

3. 3

   Scoop polenta onto a large plate and spoon the eggplant mixture on top. Top with additional parmesan and basil and enjoy!

* Per serving · 4 servings · Values may vary.