Baked Brinjal and Tomato Polenta

This year I only planted 4 brinjals as they produce so much fruit it becomes difficult to use it all. I found this recipe on the Taste website, made it exactly per the recipe the first time, and then tweeked it a bit when I made it again.  I also froze half of the second batch and it defrosted perfectly. I added a simple rocket salad (as I also have an abundance of that).

I will definitely be making this dish again

Baked Brinjal and Tomato Polenta

Phillipa Cheifitz, Taste Magazine
This is really delicious. It is adapted from a Taste Magazine recipe. I made a couple of changes the second time I made it and the recipe below is with those changes. Making a thicker polenta meant it sliced nicely and I preferred the texture. I also softened the cheese taste by combining Parmesan with mozzarella and half a cup rather than the 1 cup called for.
Prep Time 20 mins
Cook Time 30 mins


  • 3 medium Brinjals, peeled and cubed
  • 3 Tbsp Olive oil
  • 3 1/2 cups Vegetable stock You could use chicken stock, and use 1 litre for soft polenta
  • 1 Cup Polenta
  • 1/2 tsp Salt
  • 1/2 Cup Grated mozzarella cheese
  • 2 Tbsp Grated Parmesan cheese


  • 1 Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 400g can Chopped tomatoes
  • 2 Tbsp Tomato paste
  • 2 Tbsp Olive oil
  • 1/2 cup White wine (or stock)
  • 2 Tbsp Fresh origanum or 1 tsp dried
  • 2 Tbsp Basil pesto Or basil leaves, roughly chopped
  • 1/2 - 1 Crumbled Dried chilies, to taste Optional


  • Toss the chopped brinjals in 3 Tbsp olive oil and then fry until cooked, about 10 minutes. Stir to prevent burning
  • Fry the chopped onion in 2 Tbsp olive oil until soft. Add all other sauce ingredients and cook for 20 minutes.
  • Add the brinjals to the sauce. Season with salt and pepper
  • Bring the stock to the boil, then reduce heat to low and slowly add the polenta and salt, stirring all the time until it is well mixed. Place a lid on the pot and cook for 5 minutes. Stir occasionally to prevent sticking
  • Pour half of the cooked polenta into a 25cm round (or square) oven-proof dish
  • Spread the sauce over the polenta, covering right to the edges.
  • Sprinkle the cheeses and pesto over the sauce
  • Pour the remainder of the polenta over the sauce
  • Top with a little grated cheese. Optional, but it looks nice
  • Bake at 190C for 30 minutes

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