Name: Polenta with Eggplant, Tomatoes and White Beans
Yield: 6 servings
Ingredients: Olive Oil; Eggplant; Sliced Onion; Canned Diced Tomatoes; Diced Tomato; Canned Great Northern Beans; Chopped Basil; Kosher Salt; Freshly Ground Black Pepper; 2% Milk; Yellow Cornmeal; Grated Parmigiano Reggiano; Unsalted Butter; Kosher Salt; Part Skim Mozzarella Cheese

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

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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
1 T Unsalted Butter
½ tsp Kosher Salt
4 oz Part Skim Mozzarella Cheese

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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.