Polenta with Eggplant in a Pan
by Editorial Staff
I cook corn polenta in a frying pan, then pour it with eggplant sauce, cover it with cheese, and put it under the grill. Insanely delicious!
Servings: 4
Ingredients
- Eggplant (cut into 2 cm cubes) – 450 g
- Fresh or canned tomatoes without skin (cut into cubes) – 400 g
- Corn grits (polenta) – 1 cup
- Parmesan cheese (shredded) – 40 g (3/4 cup)
- Vegetable oil – 1/4 cup
- Salt to taste
- Ground black pepper – to taste
- Water – 4 glasses
- Fontina cheese (grated) – 120 g (1 glass)
- Fresh basil (chopped) – 1/3 cup
Directions
- Place the grate in the oven 15 centimeters from the upper heating device, and turn on the oven with the “grill” function for preheating. In a large skillet with a removable or heat-resistant handle, heat vegetable oil over medium-high heat.
- Put the eggplants in a preheated pan and cook, without stirring, until brown, about 4 minutes.
- Then reduce heat to medium and cook the eggplant, stirring occasionally, until brown on all sides, about 4 minutes.
- Add garlic and cook for about 30 seconds.
- Add tomatoes with juice and cook until lightly thickened, about 3 minutes.
- Season with salt and pepper to taste, transfer to a bowl.
- Pour water into an empty pan and bring to a boil. Gradually add corn grits and 1/2 teaspoon of salt. Cook polenta over medium heat, stirring occasionally, for about 5 minutes.
- Then extinguish the heat, add Parmesan to the polenta pan, season with salt and pepper to taste.
- Smooth the corn porridge and place the eggplant mixture on top. Sprinkle with fontina cheese and place under a preheated grill. Cook the eggplant polenta for about 6 minutes.
- Serve ready polenta sprinkled with fresh basil leaves.
- Pour polenta into boiling water, stirring occasionally.
- Place eggplant sauce on the Parmesan polenta and sprinkle with chopped fontina cheese.
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