Baked Brinjal and Tomato Polenta

This year I only planted 4 brinjals as Brinjal plants 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). You need basil pesto and, basil is in season now, so if you have lots make extra pesto and bottle it.

I will definitely be making this dish again

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Baked Brinjal and Tomato Polenta

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.

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author Phillipa Cheifitz, Taste Magazine

Ingredients

• 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

Sauce

• 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

Instructions

• 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