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    Polenta with Eggplant


    Source of Recipe


    Tea Cozy

    List of Ingredients




    1 cup raw polenta (coarse ground cornmeal)
    1 1/2 tsp salt
    1 lg onion chopped fine
    1 green pepper chopped fine
    1 clove garlic
    1 tbsp olive oil * see note
    3 cups tomatoes chopped
    1/4 cup parsley chopped
    1 tsp dried basil
    2 med eggplants OR 1 lg eggplant
    3/4 cup vegan mozzarella or jack cheese, grated

    Recipe



    Place polenta in top of a double boiler with 4 cups of boiling water
    and 1/2 tsp of the salt. Bring to a boil, reduce heat to low, and
    cook for 30-40 minutes, until mush is quite thick. Pack into round,
    straight-sided containers that are, ideally, the same diameter as the
    eggplants. Refrigerate. Meanwhile, saute onion, pepper, and garlic in
    oil until tender. Crush garlic with a fork. Then add tomatoes,
    parsley, basil, and remaining 1 tsp salt. Bring to a boil and simmer,
    stirring often, for 15 minutes, breaking up tomatoes as you stir.
    When polenta is chilled, slice it in 1/2" rounds. Do the same with
    the eggplants. Oil a 9x13" baking dish and overlap alternate slices
    of eggplant and polenta in a pretty, fish-scale design (if the
    eggplant is too large to do this, simply layer it lasagna-style).
    Pour tomato sauce over the whole works and sprinkle cheese on top.
    Cover the dish and bake in a 350°F oven for 45 minutes, or until the
    eggplant tests done with a fork.

 

 

 


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