Go Back
+ servings
a white plate with polenta and tomatoes and eggplant - square
Print

Tasty Tomato and Eggplant Polenta

This is a fun comfort food item.  Yummy veggies dolloped on polenta!  What's not to love?
Course Dinner
Cuisine Italian
Keyword tomato and eggplant polenta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 cups
Calories 323kcal

Equipment

Ingredients

  • 2 cups beef broth
  • 2 cups water
  • 1 cup polenta (corn grits)
  • ½ teaspoon salt
  • 2 ounces goat cheese
  • 2 tablespoons olive oil
  • 2 medium eggplants ends cut off but cut in chunks
  • 6 ounces tomatoes I used small heirlooms
  • 1 teaspoon salt
  • 2 teaspoons garlic paste or 2 garlic cloves, crushed

Instructions

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
  • Serve
  • Eat
  • Smile
  • Enjoy

Nutrition

Serving: 1.5cups | Calories: 323kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1384mg | Potassium: 754mg | Fiber: 8g | Sugar: 9g | Vitamin A: 640IU | Vitamin C: 11.6mg | Calcium: 60mg | Iron: 1.5mg