EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE
Provided by Rumpus
Categories Tomato Vegetable Bake Vegetarian Mozzarella Basil Cornmeal Eggplant Winter Healthy Bon Appétit San Francisco California
Yield Serves 4
Number Of Ingredients 15
Steps:
- Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
- Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
- Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
- Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
- Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
- Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
LAYERED EGGPLANT AND POLENTA CASSEROLE
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds. This recipe is for fall weather and the coming of winter - I know I am getting ahead of myself but I want to save this, MarthaStewart.com with some tweaking.
Provided by Manami
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF degrees with rack in upper third.
- In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
- Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
- Remove sauce from heat.
- Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
- Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
- Transfer to a plate.
- Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
- Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
- Repeat with sauce and another layer of eggplant.
- Finish by dotting with remaining tomato sauce.
- Cover with foil; bake until bubbling and juicy, about 30 minutes.
- Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- Remove from oven; let cool slightly, and serve.
Nutrition Facts : Calories 378.3, Fat 7.8, SaturatedFat 1.1, Sodium 37.6, Carbohydrate 72.6, Fiber 11.3, Sugar 7.6, Protein 9.2
LAYERED EGGPLANT AND POLENTA CASSEROLE
In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Serve it with baby lettuces for a vegetarian meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.
- Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
- Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
- Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.
Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 5 g, Sodium 343 g
POLENTA WITH HOT TOMATO-EGGPLANT SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- If using a broiler, turn on.
- Wash, trim and slice eggplant lengthwise into 1/4-inch-thick pieces. Brush with four teaspoons of the oil.
- If using a top-of-the-stove grill, prepare. Broil or grill the eggplant until it begins to brown on both sides. Set aside.
- Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.
- Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.
- Bring 1 1/4 cups of water to a boil in a covered pot.
- Cut the skin from eggplant and cut into 1/2-inch chunks. Add to tomatoes.
- Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.
- Season the polenta with salt and pepper.
- Meanwhile, coarsely grate the cheese.
- Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 16 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 17 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 921 milligrams, Sugar 20 grams
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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