Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggplant and mushroom polenta bake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant and mushroom polenta bake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Eggplant and mushroom polenta bake is something that I have loved my entire life. They’re fine and they look wonderful.
In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Pour half the polenta into the baking dish and spread in an even layer. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick.
To get started with this particular 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:
- Prepare For the Polenta
- Prepare 1 cup polenta
- Make ready 2 cups water
- Make ready 1 cup full cream milk
- Take 1 packet white onion soup
- Make ready To taste salt
- Prepare For the vegetables
- Take 4 eggplants
- Make ready 1 onion chopped finely
- Make ready 1 leek chopped
- Make ready 1 punnet mushrooms
- Prepare 6 large tomatoes chopped
- Make ready As needed
- Get 2 tablespoon oil for frying
- Take 250 g grated cheese
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. Brush the mushroom caps gently with a clean cloth to wipe away any dirt.
Instructions to make Eggplant and mushroom polenta bake:
- 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
- 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
- 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.
Rather than making the polenta, I purchased the cylindrical polenta at Publix and sliced and sautéed the rounds in olive oil. Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic Arrange the mushrooms, underside up, in one layer over the polenta. Polenta is made from cornmeal and is a useful ingredient for those on a gluten-free diet. You can make it into a soft porridge, for dishes such as this bake Top tip for making Mince and mushroom polenta bake.
So that is going to wrap it up with this special food eggplant and mushroom polenta bake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
