Eggplant Stew With Golden Raisin Polenta Rachel Ray Recipes

CAPONATA AND HERB POLENTA

Steps:

• Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
• Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
• Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.
• Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.
• If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

QUICK COOKING CHEESY POLENTA

Steps:

• In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

WILD MUSHROOM FRICASSEE OVER POLENTA

Steps:

• Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
• Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
• Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA

Steps:

• Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
• In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

RACHEL RAY'S DEEP-DISH EGGPLANT PARMIGIANA RECIPE - (4.2/5)

Steps:

• Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-inch thick. Salt the eggplant and layer with kitchen towels. Weight and drain the eggplant for 1 hour. Preheat oven to 375°F. Heat a shallow layer of oil in a 12- to 14-inch skillet over medium to medium-high heat. Fry the eggplant 2-3 minutes one each side until light golden. Drain on paper towels. Place a layer of sauce in a casserole dish. Top with 1/3 of the eggplant, a few spoonful's of sauce, 1/3 of the mozzarella and the parmesan, and a few leaves of torn basil. Repeat 2 more times. Bake eggplant 35-40 minutes until top is brown and bubbly. Top with minced parsley and serve. Pomodoro Sauce: For the sauce, heat olive oil over medium heat. Add butter and melt, then and add onions and garlic. Season with salt and cook partially covered until very soft. Add stock then tomatoes, breaking them up with a wooden spoon. Stir in basil, reduce heat and simmer sauce gently 20-30 minutes, partially covered, stirring occasionally. Adjust salt to taste. Tip: For a thinner sauce or to stretch the yield, add 2 cups tomato passata or purée.