Polenta with Eggplant, Tomatoes and White Beans

  • Yield 6 servings

Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew.

Polenta-with-Eggplant-Tomatoes-and-White-Beans-Relish-Recipe.jpg
High Cotton Food Styling and Photography

Ingredients

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 cups 2 percent reduced-fat milk
1 1/2 cups 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

Instructions

  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.

 

For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes. 

25 Dinners on a Diet

Comments