Onions - Eggplant and mushroom polenta bake recipes

Author: Sheri Ames

Onions Dinner Main course Side dish Vegetable main

If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Homemade Eggplant and mushroom polenta bake Ratatouille is always a hit, but let eggplant be the star of the show with this ragout.

Layered Eggplant and Polenta Casserole
Homemade Eggplant and mushroom polenta bake
Eggplant Ragout With Creamy Polenta Recipe
Polenta with Eggplant, Onion, and Tomatoes

Layered Eggplant and Polenta Casserole

Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds. This recipe is for fall weather and the coming of winter - I know I am getting ahead of myself but I want to save this, MarthaStewart.com with some tweaking.
Provided by: Manami
Total time: 125 minutes
Cook time: 95 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 12

Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, cut into 1/4-inch slices
4 garlic cloves, minced
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms (use button or cremini)
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves, roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds
16 ounces log precooked polenta, sliced into 1/4-inch rounds

Nutrition:

How to cook:

Preheat oven to 400ºF degrees with rack in upper third.
In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
Remove sauce from heat.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
Transfer to a plate.
Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
Repeat with sauce and another layer of eggplant.
Finish by dotting with remaining tomato sauce.
Cover with foil; bake until bubbling and juicy, about 30 minutes.
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
Remove from oven; let cool slightly, and serve.

Notes: Bowl of Food: Baked Eggplant Parmesan with Creamy Polenta, An Earthy Mushroom Stew By Andrew Zimmern This wild mushroom ragout is incredibly versatile. You can serve it with a poached egg for a great lunch,

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Homemade Eggplant and mushroom polenta bake

Homemade Eggplant and mushroom polenta bake
Provided by: Gussie Dunn
Total time: 61 minutes
Cook time: 38 minutes
Prep time: 23 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

Nutrition:

Calories: 109 calories

How to cook:

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.

Notes: Eggplant Polenta Casserole Recipe, Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, about 8 minutes. Add zucchini, squash and garlic and cook until squash is just

Eggplant Ragout With Creamy Polenta Recipe

Ratatouille is always a hit, but let eggplant be the star of the show with this ragout.
Provided by: Tasting Table Staff
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 25

Ingredients:

3 cups water
2 cups milk
1 cup polenta
8 tablespoons cold unsalted butter, cubed
½ teaspoon freshly ground white pepper
Kosher salt, to taste
1 pound heirloom baby eggplants
½ (8 ounces) large eggplant, peeled
4 garlic cloves, minced
2 shallots, peeled and quartered
1 cup olive oil, divided
¼ cup red wine
14 ounces canned whole tomatoes
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons basil leaves, chiffonade
1 tablespoon parsley leaves, chiffonade
Kosher salt and freshly ground black pepper, to taste
Eggplant ragout
Polenta
Parmesan cheese, freshly grated
Basil leaves, for garnish
Oregano leaves, for garnish
Wild onion blossoms, for garnish (minced chives are a good substitute)
Lemon wedges

Nutrition:

How to cook:

Make the polenta: In a large pot, bring the water and the milk to a simmer. Using a whisk, slowly add the polenta, vigorously stirring to avoid clumps. Reduce the heat to low and allow to cook until the polenta is plump and swollen, not grainy, 40 to 50 minutes. Whisk every 7 to 10 minutes to ensure nothing sticks to the bottom of the pot or burns. Once the polenta is fully cooked, whisk in the cubes of cold butter one at a time until the butter is fully melted and emulsified into the polenta. Season with white pepper and kosher salt.
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. Place the peeled eggplant in a food processor along with the garlic and shallots, and purée until smooth.
In a large sauté pan over medium-high heat, add ¼ cup of the olive oil. Once the olive oil is hot and the pan is just below smoking, add the coins of baby eggplant. Sear cut-sides down until deep golden brown, 5 minutes on each side. Remove from the heat and reserve for later use.
In the same sauté pan, heat ½ cup of the olive oil over low heat, add the eggplant purée and sweat until all the moisture has evaporated, 15 to 18 minutes. Deglaze the pan with the red wine and simmer until the wine has completely reduced, 5 to 7 minutes. Add the canned tomatoes and break up the large tomato chunks with a wooden spoon. Mix in the reserved seared eggplant, lemon juice and honey, and simmer for another 15 minutes. Turn off the heat and stir in the chiffonade of basil and parsley , the remaining ¼ cup of olive oil, and season with kosher salt and freshly ground black pepper. Plate the eggplant ragout over the polenta; garnish with the Parmesan cheese, basil and oregano leaves, wild onion blossoms and a squeeze of a lemon wedge; and serve.

Notes: Eggplant Ragout With Creamy Polenta Recipe, The ultimate fall recipe for your leftover garden eggplant · For the Polenta · 3 cups water · 2 cups milk · 1 cup polenta · 8 tablespoons cold

Polenta with Eggplant, Onion, and Tomatoes

Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal. Slideshow: Light Stews
Provided by: Food & Wine
Yields: 4 servings
Number of ingredients: 12

Ingredients:

10 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
2 tomatoes (about 3/4 pound), cut into 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
3 tablespoons chopped fresh parsley
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
4 1/2 cups water
1 1/3 cups coarse or medium cornmeal
6 tablespoons grated Parmesan

How to cook:

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic and cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Remove. Heat 6 tablespoons of the oil in the same pan over moderately high heat. Add the eggplant and cook, stirring occasionally, until golden, about 10 minutes. Add the onion mixture, fresh and canned tomatoes, parsley, and 1 teaspoon of the salt. Simmer until thick, about 10 minutes. Stir in the pepper.
Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan. Serve the hot polenta topped with the vegetables.

Notes: Eggplant and Mushroom Polenta Bake, When the oven is hot, drizzle 1 Tbs. of oil into the skillet and let it heat for a few minutes. Add the eggplant and arrange in an even layer.