Polenta With Hot Tomato-Eggplant Sauce Recipe

Name: Polenta With Hot Tomato-Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant; 2 tablespoons olive oil; 2 cloves garlic; ⅛ teaspoon hot-pepper flakes; 2 cups canned no-salt-added tomatoes; 1 teaspoon balsamic vinegar; 6 tablespoons instant or finely ground polenta; 1/4 teaspoon salt; Freshly ground black pepper to taste; 2 ounces Fontina cheese; 2 slices coarse Italian bread

Servings: persons

1 1/2 pounds eggplant
2 tablespoons olive oil
2 cloves garlic
⅛ teaspoon hot-pepper flakes
2 cups canned no-salt-added tomatoes
1 teaspoon balsamic vinegar
6 tablespoons instant or finely ground polenta
1/4 teaspoon salt
Freshly ground black pepper to taste
2 ounces Fontina cheese
2 slices coarse Italian bread

1
If using a broiler, turn on.
2
Wash, trim and slice eggplant lengthwise into 1/4-inch-thick pieces.
3
Brush with four teaspoons of the oil.
4
If using a top-of-the-stove grill, prepare.
5
Broil or grill the eggplant until it begins to brown on both sides.
6
Set aside.
7
Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.
8
Crush tomatoes with your fingers and add them in the pan with vinegar.
9
Reduce heat and simmer until the rest of the meal is complete.
10
Bring 1 1/4 cups of water to a boil in a covered pot.
11
Cut the skin from eggplant and cut into 1/2-inch chunks.
12
Add to tomatoes.
13
Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.
14
Season the polenta with salt and pepper.
15
Meanwhile, coarsely grate the cheese.
16
Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese.
17
Serve with bread.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds eggplant, 2 tablespoons olive oil, 2 cloves garlic, ⅛ teaspoon hot-pepper flakes, and more.

Yes, Polenta With Hot Tomato-Eggplant Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Hot Tomato-Eggplant Sauce

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