Eggplant and mushroom polenta bake
Eggplant and mushroom polenta bake

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, eggplant and mushroom polenta bake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Eggplant and mushroom polenta bake is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Eggplant and mushroom polenta bake is something that I have loved my whole life.

While the polenta is cooking, prep the eggplant: Slice the heirloom baby eggplants into ½-inch-thick coins, and then roughly chop the large eggplant. Baked eggplant has an earthy, buttery quality. Really delicious inside these crunchy shells.

To get started with this recipe, we have to prepare a few components. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Eggplant and mushroom polenta bake:
  1. Take For the Polenta
  2. Take 1 cup polenta
  3. Make ready 2 cups water
  4. Prepare 1 cup full cream milk
  5. Prepare 1 packet white onion soup
  6. Take To taste salt
  7. Take For the vegetables
  8. Get 4 eggplants
  9. Make ready 1 onion chopped finely
  10. Get 1 leek chopped
  11. Take 1 punnet mushrooms
  12. Take 6 large tomatoes chopped
  13. Get As needed
  14. Prepare 2 tablespoon oil for frying
  15. Make ready 250 g grated cheese

I had served polenta before, but it came frozen from Trader Joe's as part of a. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over stea. Rather than making the polenta, I purchased the cylindrical polenta at Publix and sliced and sautéed the rounds in olive oil.

Instructions to make Eggplant and mushroom polenta bake:
  1. Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
  2. Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
  3. In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.

Your pan should be screaming hot by now. Add your olive oil to the hot pan. Toss the eggplant and mushroom into. In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. In this Roasted Eggplant and Mushroom Lasagna recipe, slightly charred vegetables and marinara are layered with gooey cheese.

So that is going to wrap this up with this exceptional food eggplant and mushroom polenta bake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!