Grilled Sausage, Eggplant & Tomatoes with Polenta

Grilled Sausage, Eggplant & Tomatoes with Polenta

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From: EatingWell Magazine, July/August 2019

Grilled eggplant and sausage are paired with chopped fresh tomatoes and served over creamy polenta in this easy summer dinner. Swap the polenta for whole-wheat pasta for a faster meal.

Ingredients 4 servings

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Original recipe yields 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
  • 8 ounces Italian sausage links
  • ½ cup chopped fresh basil
  • ¼ cup shaved ricotta salata or crumbled feta cheese

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. Grill sausage until charred and cooked through, 8 to 10 minutes. Let the eggplant and sausage cool for 10 minutes. Chop the eggplant into bite-size pieces and thinly slice the sausage. Add to the tomatoes along with basil.
  5. Serve the sausage and vegetable mixture on top of the polenta. Sprinkle with cheese.

Nutrition information

  • Serving size: ¾ cups polenta & 2 cups tomato sauce
  • Per serving: 438 calories; 25 g fat(7 g sat); 8 g fiber; 40 g carbohydrates; 16 g protein; 71 mcg folate; 33 mg cholesterol; 9 g sugars; 0 g added sugars; 1,520 IU vitamin A; 21 mg vitamin C; 112 mg calcium; 3 mg iron; 728 mg sodium; 893 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 1½ high-fat protein, 1½ starch, 1 vegetable

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