Polenta with Eggplant, Tomatoes and White Beans

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 (15)

Eggplant Filling

  • 1 T Olive Oil
  • 1 lb Eggplant
  • 1 cup Sliced Onion
  • 14½ oz Canned Diced Tomatoes
  • or 1¾ cup Diced Tomato
  • 1 cup Canned Great Northern Beans
  • ¼ cup Chopped Basil
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper


  • 2 cup 2% Milk
  • 1 cup Yellow Cornmeal
  • ¼ cup Grated Parmigiano Reggiano Cheese
  • 1 T Unsalted Butter
  • ½ tsp Kosher Salt
  • 4 oz Part Skim Mozzarella Cheese


  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.