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.

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. 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.

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

Nutrition Facts

438 calories; protein 15.9g 32% DV; carbohydrates 40.2g 13% DV; dietary fiber 8.4g 34% DV; sugars 9g; fat 25.4g 39% DV; saturated fat 7.3g 36% DV; cholesterol 33mg 11% DV; vitamin a iu 1519.9IU 30% DV; vitamin c 21.1mg 35% DV; folate 71.2mcg 18% DV; calcium 112.3mg 11% DV; iron 2.7mg 15% DV; magnesium 90.8mg 32% DV; potassium 892.9mg 25% DV; sodium 727.5mg 29% DV.