Eggplant Ragu with Creamy Polenta in Seconds Recipe | Yummly
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Eggplant Ragu with Creamy Polenta in Seconds

Carol Cooley: "I happened to have eggplant and mushrooms in my f…" Read More
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If you’ve ever been to Italy, you’ve experienced the epic euphoria that is polenta. It's typically laced with exorbitant amounts of butter and a variety of cheeses, resulting in the richest of dishes. Put down your passport, grab a defibrillator, and head on over to our polenta party. We pair ours with an eggplant ragu that carefully balances sweet and sour flavors, just like they do in Italy. And dare we say our ooey, gooey, cheesy polenta rivals any you can find in the boot, it’s the stuff dreams are made of.


  • 1 cup polenta (5 parts water to 1 part polenta)
  • 1 eggplant
  • 1 portabella mushroom (stem too!)
  • 12 cherry tomatoes
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons cream cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup basil
  • salt (staple)
  • pepper (staple)
  • 1/2 cup olive oil (staple)
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • 2 teaspoons chili flakes (optional)
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    1. Polenta prep - Place a medium pan over high heat and fill with 5 cups of hot water. Add the polenta to the pan and stir. Season with a big pinch of salt. Let it cook to absorb the water, stirring occasionally.
    2. Ragu-ing - Now place a large pan over high heat to warm up. Meanwhile, cube up your eggplant. Take your portabella and scrape the gills from the underside of the cap with a spoon. Next dice up your mushroom. Your pan should be screaming hot by now. Add your olive oil to the hot pan. Toss the eggplant and mushroom into the pan. Season with salt, pepper and, if you like it spicy, chili flakes. Give the mixture a good toss.
    3. Tomato time - Grab your tomatoes and slice each in half, or try our hot tip to slice several at a time. Add the tomatoes to the ragu, scrunching them as you add them in. Add the apple cider vinegar and sugar to the pan and toss it up.
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    NutritionView More

    Sodium58% DV1390mg
    Fat140% DV91g
    Protein43% DV22g
    Carbs17% DV50g
    Fiber48% DV12g
    Calories1060Calories from Fat820
    Total Fat91g140%
    Saturated Fat29g145%
    Trans Fat
    Calories from Fat820
    Total Carbohydrate50g17%
    Dietary Fiber12g48%
    Vitamin A70%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Carol Cooley 3 months ago
    I happened to have eggplant and mushrooms in my farmshare and I stumbled uponthis dish. It went well with my sea scallops with aioli. Thanks for all the cooking tips.
    Lalania Johnson 4 months ago
    Amazing! I love watching his videos. Great job to dad, and I loved the stories this dish was outstanding! So much flavor! My family gobbled it up! No meat needed! It would just get in the way of the amazing flavor and textures of this dish!
    Olesea Brinza 5 months ago
    interesting combo, easy to make & low prep
    T Rollins 6 months ago
    Made this using all vegan ingredients and a homemade vegan parm and it turned out brilliantly. Love the textures as the creaminess of the polenta melds with the pan sear of the portobello and eggplant. I added an additional portobello and 1/4c nutritional yeast to the ragu. Fab!!
    Lauren 7 months ago
    Delicious! My fiancé and I loved it! Definitely would make again!!
    Emma 8 months ago
    Pretty good!!! Would be amazing with chicken added a total of 1 cup of Parmesan cheese for extra flavor