Baked Polenta with Ripen Tomato and Eggplant.

[Guest guest]

Baked Polenta with Ripen Tomato and Eggplant.

 

1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes,

roughly chopped

1 Tbsp Olive Oil

1 Bay Leaf

2 Basil leaves

2 bunches parsley

1/2 yellow onion finely chopped

1 clove garlic minced.

Salt, pepper and sugar to taste

1 1/2 cups coarse corn meal

1 large eggplant, sliced 1/2 inch lengthwise and

grilled

8 ounces crumbled farmers soy cheese

(Optional) 5 oz. gorgonzola cheese or vegetarian

substitute.

Fresh herbs: oregano, marjoram, basil, chopped for

garnish

 

Heat olive oil and add fresh tomatoes, bay leaf,

basil, parsley onion and garlic. Cook for 30 minutes

till tender. Pass through food mill. Return to

saucepan and add sugar to balance acidity. Season with

salt and pepper.

 

Bring 4 1/2 cups of water to a boil and add 1 1/2

teaspoons of salt. Whisk in the cornmeal in a stream

so that there are no lumps. Use wooden spoon and stir

till smooth. Let cool. Take out of pan and slice into

1/2 inch x 3 inch long pcs.

 

Preheat oven to 400. Lightly grease a gratin dish,

spread out 1 cup of tomato sauce over the bottom.

Arrange polenta, sliced eggplant and crumbled cheese

in overlapping layers. Spoon remaining tomato sauce

over layers to create bands of red sauce, yellow

polenta and cheese. Crumble desired cheese over top

and bake for 25 to 30 minutes. Slice. Serve over

wilted greens such as spinach.

 

Serves: 6-8

Preparation time: 45 min.

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Faith Hill - Exclusive Performances, Videos & More

http://faith.