Italian Polenta and Eggplant Sauce

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Italian Polenta and Eggplant Sauce

 

2 cups boiling water

1/2 ounce dried mushrooms (any kind)

6 1/2 cups water

1 1/2 cups polenta or yellow cornmeal

1 red pepper, cut in strips

2 tablespoons parsley

2 1/2 cups canned tomatoes, crushed

2 cups cubed eggplant

1/2 cup chopped onion

1 tablespoon olive oil

 

In a small bowl, combine the boiling water and

mushrooms. Let soak until soft. Drain, reserve the

soaking liquid.

In a large frying pan, heat oil. Add eggplant, cook

for 5 minutes or until browned and soft. Stir in

mushrooms, peppers, and onions; stir constantly.

Pour in the tomatoes and reserved mushroom liquid;

bring to a boil. Reduce heat and simmer for 45

minutes, or until sauce is thickened. Meanwhile,

prepare the polenta by bringing the 6 1/2 cups water

to a boil in a 3 quart saucepan. As cornmeal lumps

easily, slowly , whisk in the polenta or cornmeal,

adding a little at a time until complete measure is

used. Reduce the heat to low; cook, stirring often for

30 to 35 minutes , or until thick and smooth.

Pour the polenta onto a large platter and keep warm

until sauce is ready. Spoon the eggplant sauce on top.

Sprinkle with parsley.

Yields 2 servings.

 

 

 

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