Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew.
Serves: 6Save Share
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
Polenta
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
Directions
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.
Preheat oven to 400F. Grease a 2-quart baking dish.
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.
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.