This tasty tomato and eggplant polenta recipe will rock your world. It is creamy, beautiful and fun to eat!
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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.
When Christopher hears that I’m going to make polenta, his eyes light up and he says, “I love polenta!”
I know, I think. You’ve told me. A million times.
I don’t say that out loud because he has to hear me say repetitive things all the time about food and drink items. So, I figure it is only fair, right?
Also, I love to eat polenta with veggies plopped on it. I like it with gravy too, but I love the cleanness of the veggies in this recipe.
On to the Tasty Tomato and Eggplant Polenta recipe
So, I start cooking the polenta first because it takes around 25 minutes. At first, I measure out some beef broth and water, pour them into a saucepan and bring it to a boil. Then I pour in some polenta and keep stirring the mixture every few minutes so it doesn’t stick. In any case, I cook the polenta for 25 minutes.
While the polenta is cooking, I gather the eggplant and tomatoes.
I wash and cut up the eggplant and heat up my wok. Then I add a few tablespoons of olive oil and once that heats up, I add the eggplant and cute heirloom tomatoes. I also salt the veggies, add some garlic paste and stand there as it cooks, alternatively stirring the polenta and eggplant.
Finally, after 25 minutes, I add 2 ounces of goat cheese and stir it in the polenta until it melts.
Eggplant is done
Time to pour the creamy polenta in a shallow bowl.
I also dollop some tomato and eggplant on the polenta.
This tomato and eggplant polenta looks delicious! But before we dive in, let’s look at an overhead shot.
So I hope you enjoyed this 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.
Also, feel free to Pin any photo to Pinterest and Yum the recipe to Yummly! Or share it any way you feel is appropriate. You can stumble it, google plus it, or share to Facebook. In any case, I will love you to bits if you do.
This is a fun comfort food item. Yummy veggies dolloped on polenta! What’s not to love?
- 2 cups of beef broth
- 2 cups water
- 1 cup polenta, (corn grits)
- 1/2 teaspoon salt
- 2 ounces goat cheese
- 2 tablespoons olive oil
- 2 medium eggplants, ends cut off but cut in chunks
- 6 ounces of tomatoes, I used small heirlooms
- 1 teaspoon salt
- 2 teaspoons garlic paste, or 2 garlic cloves, crushed
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
- Serving Size: 1.5 cups
- Calories: 172