Baked Polenta with Ripen Tomato and Eggplant.

This recipe has 1 photo.
View All Photos
Add a Photo to Baked Polenta with Ripen Tomato and Eggplant.

Photo by keda

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by Robert Zoltan e-mail is: zoltanszr@msn.com

Baked Polenta with Ripen Tomato and Eggplant.

Ingredients (use vegan versions):

1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
1 tablespoon Olive Oil
1 Bay Leaf
2 basil leaves
2 bunches pasley
1/2 yellow onion finely chopped
1 clove garlic minced.
Salt, pepper and sugar to taste
1 1/2 cups coarse corn meal
1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
(Optional) vegetarian cheese substitute.
Fresh herbs: oregano, marjoram, basil, chopped for garnish

Directions:

Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic. Cook for 30 minutes till tender. Pass through food mill. Return to saucepan and add vegan sugar to balance acidity. Season with salt and pepper. Bring 4 1/2 cups of water to a boil and add 1 1/2 teaspoons of salt. Whisk in the cornmeal in a stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool. Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat oven to 400. Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom. Arrange polenta, sliced eggplant and crumbled cheese in loverlapping layers. Spoon remaining tomato sauce over layers to create bands of red sauce, yellow polenta and cheese. Crumble desired cheese over top and bake for 25 to 30 minutes. Slice. Serve over wilted greens such as spinach. Bueno Appetito!!

Serves: 6-8

Preparation time: 45 min.

Hi, I am a professionnal chef, operating a french restaurant in Australia A few customers are Vegan and I have used already a few of your recipe, my customer are very enthousiast. About this recipe congratulation, the result is superb I have used a tin of diced tomato from Lagina and very hight in spice, also I present it like a lasagne the thin polenta layer used instead of pasta.

Archived comment by: jacques

CONGRATULATIONS - I am a very strict vegetarian but often find veggie meal uninteresting and bland! But this is supurd - best meal i have had in a long time!!!!!!

Archived comment by: veallvr!

This is the best dish I've made in a long while. It looks yummy, smells yummy, and is yummier still. Thanks for a terrific recipe.

Archived comment by: janet

Great but the eggplant was really chewy. What went wrong?

Archived comment by: catherine

I love this dish! I found the eggplant was better if fried in olive oil first.

Archived comment by: lainie