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. Source: EatingWell Magazine, July/August 2019

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Ingredients

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Directions

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  • 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.

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  • 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; 20.6 g total fat; 5.4 g saturated fat; 16 mg cholesterol; 404 mg sodium. 783 mg potassium; 39 g carbohydrates; 8.4 g fiber; 9 g sugar; 6.8 g protein; 1519 IU vitamin a iu; 21 mg vitamin c; 69 mcg folate; 98 mg calcium; 2 mg iron; 84 mg magnesium;

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