Cheesy Skillet Polenta and Eggplant Bake; Mixed Green Salad with Balsamic Dressing

By Ira,

This is a very easy, cheesy, and satisfying meal. You use Parmesan cheese in the polenta, spread the eggplant and tomato sauce on top, followed by the fontina cheese and basil.

Cheesy Skillet Polenta and Eggplant Bake

Serves 4 – Adapted from Simple Weeknight Favorites by America’s Test Kitchen

  • 1/4 cup olive oil or butter
  • 1 pound eggplant, cut into 3/4-inch pieces (1 large one)
  • 3 garlic cloves, minced
  • 1 14.5 ounce can diced or strained tomatoes
  • 1 cup instant polenta
  • 1 1/2 ounces Parmesan cheese. grated (3/4 cup)
  • 4 ounces fontina cheese, shredded (1 cup)
  • 1/3 cup chopped fresh basil

You only need one skillet for this meal. Use a 12 inch non-stick oven-safe skillet if you have one; otherwise, you can use a stainless steel one but be careful to stir the eggplants gently. Add the oil or butter to the skillet over medium-high heat.

Add the eggplant and cook without stirring for about 4 minutes. You want the eggplants to brown but not burn. Reduce the heat to medium and cook for another 4 minutes, stirring occasionally.

Add the garlic and stir for 30 seconds.

Add the tomatoes, bring to simmer, and cook for about 5 minutes. Season with salt and pepper. Transfer the eggplant and tomato sauce to a medium bowl and set aside.

You now need to cook the polenta according to the package instructions. Depending on the type, you might need 3 or 4 cups of water for 1 cup of polenta.

Bring the water to boil.

Add the polenta gradually and whisk it. Add 1/2 teaspoon salt. Cook for about 5 minutes, whisking frequently.

Take it off the heat, add Parmesan and season with salt and pepper.

Spread the polenta into an even layer.

Top it with the eggplant and tomato sauce,

then with the fontina cheese.

Put the skillet under the broiler until the cheese melts, for a few minutes (just be careful so it doesn’t burn).

Once the cheese melts, take it off the broiler and sprinkle with the basil.

Mixed Green Salad with Balsamic Dressing 

  • 1 bag of mixed baby greens
  • balsamic vinegar
  • olive oil
  • salt

While the eggplant is cooking, add the greens to a large bowl. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt and toss gently.

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