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Jill Morris: "OoooooMG!!!! Restaurant quality flavor profile. I…" Read More
14Ingredients
15Minutes
1060Calories
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Description
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.
Ingredients
US|METRIC
2 SERVINGS
- 1 cup polenta (5 parts water to 1 part polenta)
- 1 eggplant
- 1 portabella mushroom (stem too!)
- 12 cherry tomatoes
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. cream cheese
- 3/4 cup Parmesan cheese
- 1/2 cup basil
- salt (staple)
- pepper (staple)
- 1/2 cup olive oil (staple)
- 2 Tbsp. sugar
- 3 Tbsp. butter
- 2 tsp. chili flakes (optional)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1060Calories from Fat820 |
| % DAILY VALUE |
| Total Fat91g140% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1390mg58% |
| Potassium1400mg40% |
| Protein22g |
| Calories from Fat820 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber12g48% |
| Sugars24g |
| Vitamin A70% |
| Vitamin C45% |
| Calcium60% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(19)
Jill Morris a year ago
OoooooMG!!!! Restaurant quality flavor profile. I’m SO glad my first taste AND attempt at polenta was in THIS recipe. I was surprised about the inclusion of sugar, but I trusted in its role in the recipe. And, the taste comes right when you need to brighten up the tomatoes and eggplant. I’m just sorry I didn’t have the red pepper flakes. DEFINATELY making again.
Chelsea Koziatek 2 years ago
I love this recipe, I'v e made it several times. At first I was worried at the amount of water to put in the grits, but it works out. I think less olive oil can be used because sometimes I taste raw oil flavor in the final dish. Also, LOTS of salt in the grits!!
Lisa 2 years ago
Too sweet and mushy. I love eggplant and mushrooms, but this overpowered the flavor of the vegetables.
Stein 2 years ago
So delicious, so quick and easy. Definitely becoming a staple in our house. Even the 1.5 yr old liked it!
Iwana Cook 2 years ago
I made it with vegetables (no eggplant), that I had on hand and dried basil instead of fresh and it was still tasty and quick. I’m a little afraid of all that fat which is why I gave it only 4 stars.
Margaret Griffeth 3 years ago
Eh, not bad, but I got bored of the texture about half way through eating a plate of it. The ratio of polenta to ragu was off. Maybe doubling the ragu or halving the polenta would be better? I cooked it for meal prep, and it did reheat well, if that's what you're looking for.
Stru 3 years ago
Very simple and easy recipe. I did not have cream cheese so substituted with ricotta and it worked out very. Added a little chilli oil at plating.
Barbara Leland 3 years ago
it turned out great and it was super eay.
i used less butter and parmesan and no cream cheese. Still great. Added mushrooms
GarryandTrisha Packham 3 years ago
Lovely!
Made the Ragu to the recipe but changed the polenta because only had instant and not coursely ground.
Very yummy!
paula graf 3 years ago
The polenta was delicious and so easy. I didn't like so much portobello in the ragu, but both my husband and I really enjoyed this dish
Carol Cooley 3 years 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 years 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!
T Rollins 4 years 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!!
Nelson 4 years ago
Pretty good!!! Would be amazing with chicken added a total of 1 cup of Parmesan cheese for extra flavor