Monday, June 14, 2010
2 Tbsp. olive oil
1 medium eggplant, cut into 3/4 inch chunks
3 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
salt and pepper
4 cups water
1 cup instant polenta
3/4 cup grated Parmesan cheese
1 cup shredded fontina cheese (I used mozzarella)
1/3 cup chopped fresh basil (used dried)
1. Adjust oven rack to upper-middle position and heat broiler. Heat oil in large oven safe nonstick skillet over medium-high heat until shimmering. Add eggplant and cook until eggplant begins to brown, about 4 minutes. Reduce heat and cook until eggplant is tender and lightly browned, about 4 minutes. Stir in garlic and cook about 30 seconds. Add tomatoes and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Transfer to bowl.
2. Add water to now-empty skillet and bring to boil. Gradually whisk in polenta and 1/2 teaspoon salt. cook over medium heat, whisking until very thick, about 5 minutes. Off heat, stir in Parmesan.
3. Spread polenta evenly in skillet and partially up sides. Spread eggplant mixture evenly over polenta, leaving 1-inch border. Top with fontina. Place in oven and broil until cheese is melted and beginning to brown, about 5 minutes. Sprinkle basil on top and serve.
*this was easy to make, keeps the mess to a minimum and was liked by all.
Posted by Rose at 8:02 AM