Eggplant and mushroom polenta bake
Eggplant and mushroom polenta bake

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, eggplant and mushroom polenta bake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Eggplant and mushroom polenta bake is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Eggplant and mushroom polenta bake is something which I have loved my whole life.

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

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