Polenta with Eggplant, Tomatoes and White Beans
Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew.
Serves: 6
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ShareIngredients (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.
Ingredients (5)
- 1 oz. Casamigos Mezcal Joven
- 1 oz. Red Italian Bitters
- 1 oz. Sweet Vermouth
- 2 Dashes Orange Bitters
- Charred Grapefruit Peel Garnish
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