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Cornmeal Loaf With Aubergine Sauce

Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlButter
2 1/2 cups 592mlWater or vegetable broth
1 cup 62g / 2.2ozPolenta or coarse cornmeal - * see note
1 teaspoon 5mlKosher salt
1/2 cup 73g / 2.6ozGrated parmesan or asiago cheese
  Aubergine Sauce
1 lb 454g / 16ozEggplant - cut into 1/2" cubes
3 teaspoons 15mlKosher salt
3 tablespoons 45mlOlive oil
2 1/2 lbs 1135g / 40ozTomatoes
  Seeded and cut in half crosswise
1   Red bell pepper - cut into 1/2" cubes
1   Green bell pepper
1   Onion - finely diced
1 tablespoon 15mlFresh oregano
1 tablespoon 15mlFresh basil
2   Red pepper sauce - or to taste
14   Black olives - for garnish

Recipe Instructions

Butter an 8 by 8-inch baking pan with 1 tablespoon of the butter. Preheat oven to 375 degrees. In a 3-quart saucepan, bring the water or vegetable broth to a boil. Reduce to medium heat. Add polenta by the tablespoon while stirring constantly to prevent lumps from forming. Continue stirring while mixture cooks for 20 minutes.

Add salt and remaining 1 tablespoon butter. Remove from heat and pour into prepared pan. Cover with plastic wrap and cool if not serving immediately.

To prepare Aubergine Sauce, place in a colander and sprinkle with 2 teaspoons salt. Let rest 30 minutes with a plate or towel under colander to catch any drips. Rinse and pat dry. Heat 1 tablespoon of the oil in a large saute pan.

Cook one half of the eggplant, one layer at a time, over medium-high heat for 8 to 10 minutes. Remove with slotted spoon and reserve. Heat another tablespoon of oil and add remaining eggplant cubes. Cook until tender. Reserve with first half. In the same pan used for eggplant, heat last tablespoon of olive oil at a low temperature and add onion and bell peppers. Saute onion and peppers for 10 minutes until onion is translucent. Add tomatoes, reserved eggplant, oregano, basil, 1 teaspoon salt, and red pepper sauce. Cook for 25 minutes over low heat.

When ready to serve, sprinkle with grated cheese and heat in oven for 10 to 15 minutes. Slice polenta into 1/2-inch-thick by 4-inch-long strips. Place 3 slices on each dinner plate. Serve with Aubergine Sauce garnished with black olives.

Loaf Yield: 6 servings.

Sauce Yield: 4 cups.

Cole Publishing Group Recipe Collection


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