Eggplant and mushroom polenta bake
Eggplant and mushroom polenta bake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant and mushroom polenta bake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant and mushroom polenta bake is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Eggplant and mushroom polenta bake is something which I’ve loved my entire life.

Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly. Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 1 cup polenta
  3. Make ready 2 cups water
  4. Get 1 cup full cream milk
  5. Prepare 1 packet white onion soup
  6. Take To taste salt
  7. Take For the vegetables
  8. Prepare 4 eggplants
  9. Make ready 1 onion chopped finely
  10. Take 1 leek chopped
  11. Make ready 1 punnet mushrooms
  12. Take 6 large tomatoes chopped
  13. Get As needed
  14. Make ready 2 tablespoon oil for frying
  15. Take 250 g grated cheese

Eggplant Polenta Lasagna - Vegetarian lasagna dish made with polenta instead of noodles and eggplant and mushrooms for additional veggie goodness. That is what happened with this prepared polenta that I bought. I had served polenta before, but it came frozen from Trader Joe's as part of a. Pour half the polenta into the baking dish and spread in an even layer.

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.

Repeat with remaining polenta, mushrooms, Fontina and Parmesan. 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. Pour half the polenta into the baking dish and spread in an even layer.

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