Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant and mushroom polenta bake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant and mushroom polenta bake is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Eggplant and mushroom polenta bake is something that I have loved my entire life.
An Italian twist on shepherd's pie with a tomato, eggplant, and mushroom filling covered with cheesy polenta and broiled until bubbly. Eggplant has a reputation for either being breaded and fried in oil, or watery and flavorless. While the polenta is cooking, prep the eggplant: Slice the heirloom baby eggplants into ½-inch-thick coins, and then roughly chop the large eggplant.
To begin with this particular recipe, we have to prepare a few components. You can have eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and mushroom polenta bake:
- Make ready For the Polenta
- Prepare 1 cup polenta
- Get 2 cups water
- Take 1 cup full cream milk
- Prepare 1 packet white onion soup
- Take To taste salt
- Prepare For the vegetables
- Get 4 eggplants
- Get 1 onion chopped finely
- Prepare 1 leek chopped
- Get 1 punnet mushrooms
- Prepare 6 large tomatoes chopped
- Get As needed
- Prepare 2 tablespoon oil for frying
- Prepare 250 g grated cheese
Eggplant Ragu with Creamy Polenta in SecondsSeconds. Mushrooms Stuffed with Eggplant, Feta and Tomato JamKooking. Farmers' Market Vegetable Bake with Sharp Cheddar and ParmesanYummly. In this Roasted Eggplant and Mushroom Lasagna recipe, slightly charred vegetables and marinara are layered with gooey cheese.
Instructions to make Eggplant and mushroom polenta bake:
- Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
- Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
- In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.
When the softened, slightly charred vegetables are baked with garlicky marinara sauce and lots of gooey cheese between layers of noodles, the result is rich and satisfying. In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Polenta bake recipe with feta, tomato and mushrooms. Cheap and filling, polenta is the perfect January ingredient. Plus, we're big fans of any dish that a) can be made in one pot, saving on the washing up and b) uses not one but two different kinds of cheese.
So that is going to wrap it up for this special food eggplant and mushroom polenta bake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
