This tasty tomato and eggplant polenta recipe will rock your world. It is creamy, beautiful and fun to eat!
I love polenta, but apparently not as much as Christopher does because his family used to have it every Christmas Eve. They had a wooden board his grandfather made that was the size of a small table.
When a humongous batch of polenta was cooked, his mom and grandmother poured it onto the board, spreading it with a three-foot rolling pin to the edges. Then they’d cover that creamy polenta with tomato sauce and put a big pile of meatballs and sausages in the middle.
Then everyone gathered around the dining room table, the polenta board in the center, with forks in hand. The kids weren’t allowed to take a piece of meat until they’d cleared a path through the polenta that started at the edge of the board in front of them and went to the pile in the middle.
Now, that’s a party! In fact, just recently, I saw a photo of the huge board. Holy moly! How the heck did they pick it up to plop it on the table?
As far as I can remember, we never ate polenta like that.
I love to eat polenta with veggies on it. I like it with gravy too, but I love the cleanness of the veggies in this recipe.
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- Start the polenta first as it takes 25 minutes.
- Wash the vegetables before you cut or cook them. I use a natural unscented hand soap I get at Whole Foods. I love this soap, as it’s a foaming soap.
- I use heirloom cherry and grape tomatoes but you can just use normal tomatoes and not heirloom.
How to make tomato and eggplant polenta
Get a saucepan to cook the polenta.
Gather the ingredients – polenta, goat cheese and beef broth.
Add beef broth and water into the saucepan and heat on medium heat. Once it comes to a boil, add polenta and stir the mixture every few minutes so it doesn’t stick.
While the polenta is cooking, gather the eggplant and tomatoes.
Add a few tablespoons of olive oil and once that heats up, add the eggplant and tomatoes.
Add garlic paste and salt and stand there as it cooks, alternatively stirring the polenta and eggplant.
If the vegetables are done before the polenta, just set it aside.
When the polenta is done, add 2 ounces of goat cheese and stir it in until it melts.
Spoon the creamy polenta in a shallow bowl.
Dollop as much as the tomato and eggplant on the polenta.
This looks delicious! But before we dive in, let’s look at an overhead shot.
So I hope you enjoyed this tomato and eggplant polenta recipe. It is super delicious.
Please feel free to leave me a comment. In fact, did you ever eat polenta the way Christopher’s family did? I’d love to know your polenta memories! I read every single comment.
If you love polenta, you’ll love this mussel polenta recipe. You’ll love it even more when you see it has wine in it.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Tasty Tomato and Eggplant Polenta
Make it don’t break it
- Pour beef broth and water in a saucepan and heat it on medium
- Once it comes to a boil, pour polenta in and stir it until incorporate it. Continue to stir it every 5 minutes until it’s done at 25 minutes
- Meanwhile, heat your sauté pan on medium (I used my wok) and add olive oil
- Add eggplant, tomatoes, salt and garlic
- Cook for 15 minutes, stirring the veggie when you stir the polenta
- Set veggies aside and once the polenta is done, stir in the goat cheese until it has melted
- Ladle some polenta in a bowl or dish, dollop some veggie on top