Balsamic Glazed Eggplant with Creamy Polenta
Servings
2Serving size
1 1/2 cups polenta with eggplantThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 3 Tbsp. Balsamic vinegar |
| 2 tsp.. Honey |
| 1 lb. Eggplant, raw (2 medium, about 2 lbs) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 cup Water |
| 1/2 cup Yellow cornmeal |
| 2 ounce Semisoft goat cheese |
| 1 ounce Parmesan cheese (grated) |
Instructions
Place the olive oil, vinegar, honey, salt and pepper in a small bowl and whisk until well blended.
When the oven is hot place the 4 halves of eggplant in the skillet skin side down.
Use about 1/4 of the sauce and coat the top of the eggplant spreading evenly with the back of the spoon.
After ten minutes coat the eggplant with another 1/4 of the sauce and turn them cut side down in the pan.
At 20 minutes turn the eggplant so they are again skin side down and coat with 1/4 of the sauce.
Place the water in a medium sauce pan over high heat.
When the water boils, reduce the heat to medium-high and slowly add the polenta. Stir continuously while adding the polenta.
Reduce the heat to medium and cook the polenta for 12 minutes, stirring frequently to keep the polenta from sticking to the bottom of the pan.
After the polenta has cooked for about 5 minutes, coat the eggplant with the remaining sauce.
When the polenta has cooked for 10 minutes add the goat cheese and the Parmigiano-Reggiano and stir until well blended.
Place the polenta in the bottom of two bowls. Top each bowl with two halves of eggplant cut side up.
Swirl the remaining sauce in the bottom of the skillet and pour evenly over the eggplant.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a rich balsamic sauce that is sweet, slightly salty and vinegary all at the same time. It blends well with the umami flavor of the roasted eggplant and both complement the creamy polenta.
It is a simple, easy weeknight meatless meal that is great for you and tastes great. This is great when you add a lot of pepper to the sauce (if you like black pepper). As the eggplant roasts the pepper mellows and blends well with the other flavors.