Polenta With Spicy Eggplant Sauce

1. 1

   In nonstick 12-inch skillet, heat oil over medium heat.

2. 2

   Add onion and cook 5 minutes, stirring occasionally with heatproof spatula.

3. 3

   Increase heat to medium-high; add eggplant and cook 8 minutes or until golden and tender, stirring occasionally.

4. 4

   Add garlic and crushed red pepper, and cook 1 minute, stirring.

5. 5

   Add tomatoes, 1/2 teaspoon salt, and 1/2 cup water; heat to boiling.

6. 6

   Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

7. 7

   Meanwhile, in deep 4-quart microwave-safe bowl or casserole, combine milk, cornmeal, 1 teaspoon salt, and 4 1/2 cups water.

8. 8

   Cook in microwave oven on High 15 to 20 minutes, until thickened.

9. 9

   After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first), and 2 more times during remaining cooking time.

10. 10

    While polenta is cooking, with Y-peeler remove long, thin strips from Parmesan wedge for garnish if you like.

11. 11

    To serve, spoon polenta into 4 bowls; top with eggplant sauce.

12. 12

    Garnish each serving with some Parmesan strips and a parsley sprig.

* Per serving · 4 servings · Values may vary.