Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, eggplant and mushroom polenta bake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant and mushroom polenta bake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Eggplant and mushroom polenta bake is something which I’ve loved my whole life. They’re nice and they look wonderful.
Spray the eggplant rounds with a little olive oil spray, then place on a baking sheet and roast in the. Give your suppers a touch of Italy with this special Vegan Polenta dish. Trust us when we say it's super yum!
To begin with this particular recipe, we must first 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:
- Take For the Polenta
- Make ready 1 cup polenta
- Get 2 cups water
- Take 1 cup full cream milk
- Make ready 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
- Take 6 large tomatoes chopped
- Prepare As needed
- Prepare 2 tablespoon oil for frying
- Prepare 250 g grated cheese
Toss to coat; let cool slightly. Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan. Pour half the polenta into the baking dish and spread in an even layer. Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
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.
Baked polenta is a fabulous vegetarian entrée. Farmer's Market Vegetable Bake with Sharp Cheddar and ParmesanYummly. Pour half the polenta into the baking dish and spread in an even layer. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Raw eggplant is almost spongy in texture, but when cooked in the oven, the interior gets custard-like.
So that’s going to wrap it up with this special food eggplant and mushroom polenta bake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
