posted by RisaG 06-09-100 6:49 PM
* Exported from MasterCook *
Helen's Polenta with Eggplant
Recipe By : The New Laurel's Kitchen by Laurel Robertson, p. 287
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Corn
Eggplant
Amount Measure Ingredient -- Preparation Method
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1 cup raw polenta (coarse-ground cornmeal)
1 1/2 tsp. salt
1 large onion -- chopped fine
1 green pepper -- chopped fine
1 clove garlic
1 tbsp. olive oil
3 cups tomatoes -- chopped
1/4 cup parsley -- chopped
1 tsp. dried basil
2 medium eggplants -- or 1 large eggplant
3/4 cup mozzarella or jack cheese -- grated
Place polenta in top of a double boiler with 4 cups of boiling water and 1/2 tsp. of the salt. Bring to a boil, reduce heat to low, and cook for 30-40 minutes, until mush is quite thick. Pack into round, straight-sided containers that are, ideally, the same diameter as the eggplants. Refrigerate.
Meanwhile, saute onion, pepper, and garlic in oil until tender. Crush garlic with a fork. Then add tomatoes, parsley, basil, and remaining 1 tsp salt. Bring to a boil and simmer, stirring often, for 15 minutes, breaking up tomatoes as you stir.
When polenta is chilled, slice it in 1/2" rounds. Do the same with the eggplants. Oil a 9x13" baking dish and overlap alternate slices of eggplant and polenta in a pretty, fish-scale design (if the eggplant is too large to do this, simply layer it lasagna-style).
Pour tomato sauce over the whole works and sprinkle cheese on top. Cover the dish and bake in a 350°F oven for 45 minutes, or until the eggplant tests done with a fork.