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.

Adam Dolge
Source: EatingWell Magazine, July/August 2019


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/4 teaspoon salt.

  • Meanwhile, preheat grill to medium-high.

  • Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining 1/4 teaspoon salt in a large bowl.

  • 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.

  • Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition Facts

354 calories; protein 6.8g 14% DV; carbohydrates 39g 13% DV; dietary fiber 8.4g 34% DV; sugars 9g; fat 20.6g 32% DV; saturated fat 5.4g 27% DV; cholesterol 16mg 5% DV; vitamin a iu 1518.8IU 30% DV; vitamin c 21mg 35% DV; folate 69mcg 17% DV; calcium 98.1mg 10% DV; iron 2mg 11% DV; magnesium 84mg 30% DV; potassium 782.9mg 22% DV; sodium 404.4mg 16% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More