Simple Way to Prepare Eggplant and mushroom polenta bake in 17 Minutes for Family

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggplant and mushroom polenta bake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Spray the eggplant rounds with a little olive oil spray, then place on a baking sheet and roast in the. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over stea.

Eggplant and mushroom polenta bake is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Eggplant and mushroom polenta bake is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Eggplant and mushroom polenta bake:

1. Get For the Polenta
2. Get 1 cup polenta
3. Get 2 cups water
4. Take 1 cup full cream milk
5. Prepare 1 packet white onion soup
6. Prepare To taste salt
7. Make ready For the vegetables
8. Make ready 4 eggplants
9. Get 1 onion chopped finely
10. Make ready 1 leek chopped
11. Take 1 punnet mushrooms
12. Make ready 6 large tomatoes chopped
13. Make ready As needed
14. Take 2 tablespoon oil for frying
15. Make ready 250 g grated cheese

Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle. Raw eggplant is almost spongy in texture, but when cooked in the oven, the interior gets custard-like.

Instructions to make Eggplant and mushroom polenta bake:

1. 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
2. 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
3. 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.

We recommend trying this with all of your favorite hearty fall vegetables, like mushrooms or squashes. In this cheese-free version of eggplant parmigiana, eggplant slices are layered with polenta rounds and bathed in a rich tomato sauce. Polenta is made from cornmeal and is a useful ingredient for those on a gluten-free diet. You can make it into a soft porridge, for dishes such as this bake Top tip for making Mince and mushroom polenta bake. Polenta makes a quick alternative to mashed potato.

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