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Full Online Book HomeLearning KitchenBeansandgrains - Polenta - Helen's Polenta With Eggplant
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Beansandgrains - Polenta -  Helen's Polenta With Eggplant Post by :64043 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2185

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Beansandgrains - Polenta - Helen's Polenta With Eggplant

1 cup raw polenta (coarse-ground cornmeal)
1 1/2 tsp. salt
1 large onion -- chopped fine
1 green pepper -- chopped fine
1 clove garlic
1 tbsp. olive oil
3 cups tomatoes -- chopped
1/4 cup parsley -- chopped
1 tsp. dried basil
2 medium eggplants -- or 1 large eggplant
3/4 cup mozzarella or jack cheese -- grated


Place polenta in top of a double boiler with 4 cups of boiling water and 1/2 tsp. of the salt. Bring to a boil, reduce heat to low, and cook for 30-40 minutes, until mush is quite thick. Pack into round, straight-sided containers that are, ideally, the same diameter as the eggplants. Refrigerate.

Meanwhile, saute onion, pepper, and garlic in oil until tender. Crush garlic with a fork. Then add tomatoes, parsley, basil, and remaining 1 tsp salt. Bring to a boil and simmer, stirring often, for 15 minutes, breaking up tomatoes as you stir.

When polenta is chilled, slice it in 1/2" rounds. Do the same with the eggplants. Oil a 9x13" baking dish and overlap alternate slices of eggplant and polenta in a pretty, fish-scale design (if the eggplant is too large to do this, simply layer it lasagna-style).

Pour tomato sauce over the whole works and sprinkle cheese on top. Cover the dish and bake in a 350°F oven for 45 minutes, or until the eggplant tests done with a fork.
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1 lb butter, room temperature 1 1/8 lb sugar 1 1/8 lb almonds, coarsely ground 1 oz vanilla extract 5/8 lb eggs 1/8 oz lemon peel, grated 1 1/2 oz lemon juice, fresh 6 1/2 oz polenta 1/8 oz baking powder Cream the butter and sugar together on medium speed for about 4 minutes until the mixture develops a pale color. Add the course ground almonds and vanilla, and combine at medium speed until thoroughly incorporated, about 2 minutes. Be sure to scrape the sides and bottom of the bowl frequently to ensure all ingredients are incorporated. With the mixer running
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3/4 cup polenta or yellow cornmeal 2 cups chicken broth 1 1/2 cups milk 1/2 tsp. salt 2 1/2 tbsp. butter 1/4 cup Parmesan cheese -- grated 1/4 cup dried tomatoes packed in oil -- coarsely chopped* 1/4 cup parsley -- coarsely chopped In a small bowl, whisk polenta or cornmeal into 1 cup of chicken broth until smooth. In a heavy saucepan, heat remaining broth with milk and salt until hot. Whisk in cornmeal mixture and cook over medium-low heat, stirring often, until cornmeal is tender and polenta is texture of mashed potatoes, 15-20 minutes. Stir in butter, cheese, chopped
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