Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Eggplant - Helen's Polenta With Eggplant
Famous Authors (View All Authors)
Vegetables - Eggplant -  Helen's Polenta With Eggplant Post by :krissie20 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2148

Click below to download : Vegetables - Eggplant - Helen's Polenta With Eggplant (Format : PDF)

Vegetables - Eggplant - 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.
If you like this book please share to your friends :

Vegetables - Eggplant -  Herbed Eggplant Rolls Vegetables - Eggplant - Herbed Eggplant Rolls

Vegetables - Eggplant -  Herbed Eggplant Rolls
3 Tbl. olive oil or salad oil, divided 2 garlic cloves, minced or pressed 1 large (about 1 1/2 lb.) eggplant, stem trimmed 1/2 lb. Fontina cheese, cut into 32 equal pieces each about 2 inches long 3 Tbl. chopped fresh basil leaves 2 tsp. each chopped fresh rosemary leaves, and chopped fresh oregano leaves salt and pepper (optional) Preheat oven to 375 degrees F. Mix 2 Tbl. of the oil with the garlic and set aside. Cut eggplant lengthwise into quarters; cut quarters lengthwise into 8 slices to make a total of 32 pieces (slices will be about 1/8

Vegetables - Eggplant -  Grilled Ratatouille Salad Vegetables - Eggplant - Grilled Ratatouille Salad

Vegetables - Eggplant -  Grilled Ratatouille Salad
1 (12- to 14-ounc)e eggplant, cut into 1/2 inch-thick rounds 1 zucchini, quartered lengthwise 1 red bell pepper, cut lengthwise into 6 strips 1 medium onion, cut into 1/2 inch thick rounds 3 tablespoons garlic-flavored olive oil 2 to 3 teaspoons balsamic vinegar 2/3 cup crumbled feta cheese Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and