Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew.
Serves: 6Save Share
Ingredients (17)
Eggplant filling:
1 tablespoon olive oil
1 (1 pound) eggplant, peeled and cut into about 1/2-inch cubes
1 cup vertically sliced onion
1 (14.5-ounce) can diced, peeled tomatoes or 1 3/4 cups diced, peeled tomatoes
1 cup rinsed, drained canned Great Northern beans
1/4 cup chopped fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Polenta:
2 cup 2 percent reduced-fat milk
1 1/2 cup water
1 cup yellow cornmeal
1/4 cup grated Parmigiano Reggiano cheese
1 tablespoon unsalted butter
1/2 teaspoon coarse salt
1 cup (4-ounces) shredded part-skim mozzarella cheese
Directions
To prepare eggplant filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 7 minutes. Remove from heat; add tomatoes, beans, basil, salt and pepper and stir to combine.
Preheat oven to 400F. Grease a 2-quart baking dish.
To prepare polenta, combine milk and water in a large saucepan. Whisk in cornmeal. Cook over medium-high heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in cheese, butter and salt.
Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta. Sprinkle with mozzarella. Bake 25 minutes or until flecked with brown and bubbly.