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.
High Cotton Food Styling and Photography
To prepare the eggplant, a vegetable scraper works well for peeling and a serrated bread knife for cutting.
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 kosher salt
- 1/4 teaspoon coarse ground black pepper
- Polenta:
- 2 cups milk
- 1 1/2 cups water
- 1 cup yellow cornmeal
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1 cup (4-ounces) shredded part-skim mozzarella cheese
Instructions
- For eggplant filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and eggplant; cook, mixing occasionally, 7 minutes or until eggplant is lightly browned. Remove from heat; add undrained tomatoes, beans, basil, salt and pepper and mix to combine.
- Preheat oven to 400F. Grease a 2-quart baking dish.
- For polenta, combine milk and water in a large saucepan. Whisk in cornmeal. Cook over medium-high heat, whisking constantly, 4 minutes or until thickens (happens quickly once starts to thicken). Cook and whisk about 30 seconds or until consistency of porridge (almost immediately). 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.
Recipe by Jean Kressy.
