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


Recipe Summary test

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

3/4 cups polenta & 2 cups tomato sauce
438 calories; protein 15.9g; carbohydrates 40.2g; dietary fiber 8.4g; sugars 9g; fat 25.4g; saturated fat 7.3g; cholesterol 33mg; vitamin a iu 1519.9IU; vitamin c 21.1mg; folate 71.2mcg; calcium 112.3mg; iron 2.7mg; magnesium 90.8mg; potassium 892.9mg; sodium 727.5mg.

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