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. Source: EatingWell Magazine, July/August 2019

Adam Dolge


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; 25.4 g total fat; 7.3 g saturated fat; 33 mg cholesterol; 728 mg sodium. 893 mg potassium; 40.2 g carbohydrates; 8.4 g fiber; 9 g sugar; 15.9 g protein; 1520 IU vitamin a iu; 21 mg vitamin c; 71 mcg folate; 112 mg calcium; 3 mg iron; 91 mg magnesium;