Monday, June 14, 2010

Skillet Polenta and Eggplant Bake

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.

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