Recipe of Favorite Eggplant and mushroom polenta bake

Eggplant and mushroom polenta bake. In this Italian take on a vegetarian shepherd's pie, eggplant is oven-roasted in a heavy-bottomed pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives to make a thick, chunky vegetable filling. This is then covered with a layer of cooked cheesy polenta and broiled until bubbly for an easy vegetarian meal. Heat the oven to broil; keep the rack in the middle.

This recipe takes an Irish tradition, shepherd's pie, and gives it a good ol' Italian twist with a tomato, eggplant, and mushroom filling covered with cheesy polenta and broiled until bubbly. Wash it down with a nice red wine or dark beer. Pour the polenta into the baking dish.

Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, eggplant and mushroom polenta bake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

In this Italian take on a vegetarian shepherd's pie, eggplant is oven-roasted in a heavy-bottomed pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives to make a thick, chunky vegetable filling. This is then covered with a layer of cooked cheesy polenta and broiled until bubbly for an easy vegetarian meal. Heat the oven to broil; keep the rack in the middle.

Eggplant and mushroom polenta bake is one of the most favored of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Eggplant and mushroom polenta bake is something which I have loved my entire life.

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

If making this baked Italian Polenta dish, add the vegetables, sauce, and cheese. Top eggplant and mushroom polenta bake recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Spread half of the marinara on top of the mozzarella. Layer the rest of the ingredients: polenta, ricotta mixture, eggplant, mushrooms, sauce, mozzarella cheese.

Steps 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..

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. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Dip all of the eggplant slices, placing on the wire rack to bake. While the eggplant bakes, place diced tomatoes and butter in a small saucepan.

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