Eggplant and Mushroom Polenta Bake
- 3 tablespoons olive oil
- 1 1/2 pounds Japanese eggplant, large dice
- 1 pound cremini mushrooms, stems trimmed and mushrooms quartered
- 1/3 cup dry red wine
- 1/2 medium yellow onion, small dice
- 1 teaspoon dried oregano
- 3/4 teaspoon red pepper flakes
- Kosher salt
- 5 medium garlic cloves, minced
- 1/2 cup green olives, pitted and coarsely chopped
- 1 (14-1/2-ounce) can crushed tomatoes
- 1 cup water
- Freshly ground black pepper
- 3 cups water, plus more as needed
- 2 cups whole milk
- 2 teaspoons kosher salt
- 1 1/2 cups polenta (or coarsely ground cornmeal)
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 1 1/2 cups shredded fontina cheese (about 5 ounces)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cremini mushrooms, stems trimmed and mushrooms (1 pound)
- Japanese eggplant, large (1 1/2 pounds)
- Oregano, dried (1 teaspoon)
- Tomatoes (1 (14-1/2-ounce) can)
- Yellow onion, medium small (1/2)
- Condiments
- Green olives, pitted and coarsely chopped (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (5)
- Kosher salt (1)
- Kosher salt (2 teaspoons)
- Olive oil (3 tablespoons)
- Red pepper flakes (3/4 teaspoon)
- Pasta & Grains
- Polenta (1 1/2 cups)
- Drinks
- Water (4 cup)
- Dairy
- Fontina cheese (1 1/2 cups)
- Parmesan cheese (1/2 cup)
- Whole milk (2 cups)
- Beer, Wine & Liquor
- Red wine, dry (1/3 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
127 people saved this recipe.
