Polenta with baked eggplant

Rosemary Polenta with baked eggplant and onions

This is a simple, delicious dish that goes well with your choice of protein such as beans, scallops, chicken etc. If using the traditional large eggplant rather than the thin ones, a few hours before baking you will need to slice the eggplant and sprinkle with a little salt to take out the bitterness.

Ingredients for 2-3 servings

Baked vegetables:

1 good size eggplant

1 large red onion

3 Tbs. olive oil to lightly coat vegetables for baking

Polenta:

1 c. corn grits or polenta (Bob’s Red Mill Organic is nice)

2 ½ c. water

1 c. milk of choice (oat milk is my favorite these days)

3 Tbs. olive oil (or butter)

A fresh sprig of chopped rosemary or 2 tsp dry rosemary

1 Tbs. chopped parsley

Salt and pepper to taste

How to:

1-3 hours before preparation time slice the eggplant into approx. 1 cm slices—not thinner. Set into a large bowl and lightly sprinkle with salt on both sides. Let sit for a couple of hours to remove the bitter juice that comes from the eggplant.

Cooking and baking time about 35-45 minutes. Preheat oven to 425 C degrees.

Pat dry or gently press out the bitter liquid from sliced eggplant. Toss them in a large bowl with olive oil.  

Cut the onion into thick slices. Depending on the size of your onion, cutting it into eight lengthwise slices is good. Brush the slices with a little olive oil.

Spread the sliced eggplant and onion on an oiled baking sheet or use baking paper under the vegetables to keep them from sticking to the baking pan.

Bake for 30-40 minutes at 425C. Half way through baking, carefully turn the slices over.

While the eggplant is baking, add the water, milk, and salt into a large, deep saucepan. Bring the liquid to just about to boil and slowly stir in the corn grits. Reduce the heat to simmer and add the olive oil or butter and chopped rosemary. Stir frequently to prevent sticking until the mixture is thick (about 30 minutes). Use a long handled spoon because the mixture bubbles and pops and can burn. When the baked vegetables are ready, spoon the polenta into a wide serving dish. Arrange the baked vegetables over the polenta and sprinkle with chopped parsley. Add olive oil, salt and pepper to taste.

Try with other baked vegetables. 

Enjoy!