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Eggplant and Mushroom Polenta Bake
http://www.chow.com/recipes/30272-eggplant-and-mushroom-polenta-ba...
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Ingredients
categorized
original
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)
Ingredients
categorized
original
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
Chow
www.chow.com
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Social Stats
65.0
Rating
1-100
24
Tweets
92
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Likes
0
StumbleUpon
Views
519
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Recipe Stats
Published February 16, 2012 (1 year ago).
127 people saved this recipe.
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