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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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Recipe Summary test

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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

3/4 cups polenta with 2 cups sauce
354 calories; protein 6.8g; carbohydrates 39g; dietary fiber 8.4g; sugars 9g; fat 20.6g; saturated fat 5.4g; cholesterol 16mg; vitamin a iu 1518.8IU; vitamin c 21mg; folate 69mcg; calcium 98.1mg; iron 2mg; magnesium 84mg; potassium 782.9mg; sodium 404.4mg.

3 fat, 2 vegetable, 1 1/2 starch, 1/2 medium-fat protein

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