Roasted Tomatoes, Peppers and Eggplant Over Soft Polenta
The late summer harvest offers up such treasures! This dish, with its roots in Mediterranean fare, takes advantage of some of the best.
- 2 to 4 tomatoes (enough for 2 cups chopped)
- 1 eggplant
- 1 red bell pepper
- 1/4 cup extra virgin olive oil, divided
- 1/2 cup chopped fresh basil
- 2 cloves garlic, finely minced
- Salt and pepper, to taste
- 4 cups vegetable or chicken broth
- 1 cup polenta-style ground corn (coarsely ground)
- 1 tablespoon chopped fresh rosemary
- 1/4 cup feta or chèvre goat cheese, plus extra for garnish
- Preheat oven to 425°F.
- Cut the tomatoes into 1-inch chunks. Peel the eggplant and cut into 1-inch cubes as well. Seed the pepper and cut into 1-inch squares. Toss the vegetables with 2 tablespoons of the olive oil, the basil and garlic.
- Spread them out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until the eggplant is golden and tender. The tomatoes will be quite soft. Season with salt and pepper.
- While the vegetables are roasting, bring the broth to a boil and add the ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in the rosemary, the rest of the olive oil and the feta or chèvre. Season with salt and pepper.
- Ladle the polenta onto plates or into bowls and scatter with the roasted vegetables. Garnish with additional cheese, lemons and fresh herb sprigs.
344 calories, 16 g. fat, 7 mg. cholesterol, 422 mg. sodium, 44 g. carbohydrate, 8 g. fiber, 6 g. protein