Tonight's Dinner...

[Guest guest]

This will be tonight's dinner. I am going to cut the oil

by half - as 1 tbsp seemed too much (see, I usually cut

the fat!)

 

Anyway, here it is. Can't wait to eat this tonight!!!

 

* Exported from MasterCook *

 

Helen's Polenta with Eggplant

 

Recipe By : The New Laurel's Kitchen by Laurel

Robertson, p. 287

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Corn

Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup raw polenta (coarse-grd cornmeal)

1 1/2 tsp salt

1 lg onion -- chopped fine

1 green pepper -- chopped fine

1 clove garlic

1 tbsp olive oil -- * see note

3 cups tomatoes -- chopped

1/4 cup parsley -- chopped

1 tsp dried basil

2 med eggplants -- OR

1 lg eggplant

3/4 cup mozzarella or jack cheese --

grated

 

Place polenta in top of a double boiler with 4 cups of

boiling water and 1/2 tsp of the salt. Bring to a boil,

reduce heat to low, and cook for 30-40 minutes, until

mush is quite thick. Pack into round, straight-sided

containers that are, ideally, the same diameter as the

eggplants. Refrigerate.

 

Meanwhile, saute onion, pepper, and garlic in oil until

tender. Crush garlic with a fork. Then add tomatoes,

parsley, basil, and remaining 1 tsp salt. Bring to a boil

and simmer, stirring often, for 15 minutes, breaking up

tomatoes as you stir.

 

When polenta is chilled, slice it in 1/2 " rounds. Do the

same with the eggplants. Oil a 9x13 " baking dish and

overlap alternate slices of eggplant and polenta in a

pretty, fish-scale design (if the eggplant is too large

to do this, simply layer it lasagna-style). Pour tomato

sauce over the whole works and sprinkle cheese on top.

Cover the dish and bake in a 350°F oven for 45 minutes,

or until the eggplant tests done with a fork.

 

 

 

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NOTES : Risa's notes:

 

* Recipe calls for 1 tbsp of oil but I felt it was a bit

high and cut it by half. 2 tsp is enough for sauting some

veggies for sauce.

 

Also, I made the polenta in the microwave as I usually

do. Directions not included with this recipe. I chilled

it in a large baking dish and then cut it with a large

biscuit cutter instead of packing it into containers.

 

RisaG