| Ingredients |
| 1 |
Coarse or medium cornmeal |
1+ 1/2 cups |
| 2 |
Onion, chopped |
1 |
| 3 |
Garlic, minced |
5 cloves |
| 4 |
Large eggplant, cut into 1/2-inch cubes |
1 |
| 5 |
Tomatoes, cut into 1/2-inch pieces |
2 |
| 6 |
Crushed tomatoes in thick puree |
1 can |
| 7 |
Fresh parsley, chopped |
3 tablespoons |
| 8 |
Salt |
2 teaspoons |
| 9 |
Freshly ground black pepper |
1 teaspoon |
| 10 |
Parmesan cheese, grated |
6 tablespoons |
| 11 |
Olive oil |
10 tablespoons |
| 12 |
Water |
5 cups |
| Method |
In a large frying pan, heat 1 tablespoon of oil over medium heat, add the
onion and garlic and cook until it starts to brown, for about 5 minutes.
Remove. Heat 6 tablespoons of the oil in the same pan over medium heat, add
the eggplant and cook, by occasionally stirring it, until golden, for about 10
minutes. Add the onion mixture, fresh and canned tomatoes, parsley and salt
and simmer until thickens.
In the mean time, boil the water and 1 teaspoon of salt in a medium saucepan,
add the cornmeal, by whisking constantly. Add the remaining oil, stir, reduce
the heat and simmer until the polenta is thick, for about 20 minutes, by
constantly stirring it. Now add parmesan, stir and serve topped with the
vegetables.
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| Servings - 5 |
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| Introduction
of the dish |
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Saute onion, eggplant and tomatoes with plenty of garlic for
a combination reminiscent of ratatouille. Then spoon this tasty vegetable
mixture over the polenta to make a satisfying meal.
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