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 Save

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

  1. 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.
  2. Preheat oven to 400F. Grease a 2-quart baking dish.
  3. 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.
  4. 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.