Grilled Eggplant & Tomatoes with Polenta

Grilled Eggplant & Tomatoes with Polenta

2 Reviews
From: EatingWell Magazine, July/August 2019

The sweet flavor and plump flesh of ripe tomatoes are a natural fit with the silky texture that eggplant gets from grilling. You can get the same effect by broiling the eggplant for about 4 minutes per side. Serve over creamy polenta for an easy healthy dinner, or swap in whole-wheat pasta for the polenta for a faster weeknight supper.

Ingredients 4 servings

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  • 4 cups water
  • 1 cup cornmeal
  • 1 tablespoon butter
  • ½ teaspoon salt, divided
  • 1 pound plum tomatoes, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh oregano
  • 1 clove garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1½ pounds eggplant, cut into ½-inch-thick slices
  • ¼ cup shaved ricotta salata or crumbled feta cheese
  • ½ cup chopped fresh basil

Preparation

  • Prep

  • Ready In

  1. Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 35 minutes. Remove from heat and stir in butter and ¼ teaspoon salt.
  2. Meanwhile, preheat grill to medium-high.
  3. Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining ¼ teaspoon salt in a large bowl.
  4. Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
  5. Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition information

  • Serving size: ¾ cups polenta with 2 cups sauce
  • Per serving: 354 calories; 21 g fat(5 g sat); 8 g fiber; 39 g carbohydrates; 7 g protein; 69 mcg folate; 16 mg cholesterol; 9 g sugars; 0 g added sugars; 1,519 IU vitamin A; 21 mg vitamin C; 98 mg calcium; 2 mg iron; 404 mg sodium; 783 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 2 vegetable, 1½ starch, ½ medium-fat protein

Reviews 2

July 29, 2019
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By: Sara Maxwell
This was super tasty and crazy flavorful (I was worried it would be bland but it totally wasn’t)! I used the premade polenta from Trader Joe’s and it cut out a ton of time. I just added some water to a bowl when I microwaved the polenta and stirred it together to make it a bit creamier (it’s more for slicing otherwise). I also added a few handfuls of chopped arugula to up the veggie factor, cut up a couple of chicken sausages I added to the grill. Yum!
June 25, 2019
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By: Lyn
This is so good and super filling. I will definitely make it again. I did not use basil and I used feta to top it.
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