Polenta is a dish distributed among the cuisines of many peoples under different names: in Georgia - it's hominy , in Slovenia - Zhangan, in Brazil - angu, and so on. Regardless of its name, in fact, polenta is porridge from brewed corn flour, which is cooked until thickened, then cooled and cut into small pieces. To add corn-flavor porridge, it is served with a large amount of butter, cheese and spices, or fried in olive oil with aromatic herbs.
In this article, we will learn how to prepare a traditional Italian polenta, with at least an Italian vegetable - eggplant.
Polenta with eggplant sauce
Ingredients:
- vegetable oil - 2/3 items;
- eggplant - 1 piece;
- tomato paste - 2 tsp;
- dry wine - 1/4 of a century;
- tomatoes (ground) - 1 item;
- water - 6 ½ tbsp. spoons;
- salt - to taste;
- sugar - 1/4 tsp.
- oregano - 1 tbsp. a spoon;
- polenta.
Preparation
In the saucepan, heat the vegetable oil and fry it on the diced eggplant about 15 minutes, or until golden brown. Ready eggplants are transferred to a plate, excess oil is drained. Return the pieces back to the saucepan and add the tomato paste. Fry all about 2 minutes, then add the wine and cook another minute. The last pieces of pre-peeled tomatoes are sent to the saucepan. Now the contents of the saucepan can be seasoned with chopped oregano, salt and sugar. Fill all with water and simmer the sauce for another 15 minutes.
Cook the polenta according to the instructions on the package. During cooking, corn flour can be flavored with homemade cheese , a small amount of cream and salt to taste.
We spread the freshly brewed polenta on a plate and pour with eggplant sauce.
"Lasagna" from polenta with eggplant
Ingredients:
- vegetable oil - 2 tbsp. spoons;
- onion - 1 piece;
- garlic - 4 cloves;
- tomatoes in its own juice - 1 kg;
- salt - 1/4 tsp.
- Balsamic vinegar - 1 tbsp. a spoon;
- leaves of basil - 3/4 items;
- pepper - to taste;
- aubergines - 650 g;
- ready polenta - 500 g.
Preparation
Pre-cooked and frozen with a sheet of polenta, cut into small pieces. Eggplant cut into circles of medium thickness. In a frying pan, or a saucepan, we warm up a tablespoon of butter and fry on it chopped onion and garlic until golden. Add tomatoes and salt to the frying pan, cook until the sauce becomes homogeneous (about 30 minutes). Season the tomato sauce with pepper, oregano, balsamic vinegar and basil.
Eggplant fry until golden on both sides. We spread the golden rings of aubergines in a baking dish and grease the sauce, put the pieces of polenta on top and repeat the procedure. Cover the form with foil and send it to bake for 40 minutes at 200 degrees.
Casserole from polenta with eggplant and mushrooms
Ingredients:
- olive oil - 3 tbsp. spoons;
- eggplant - 650 g;
- mushrooms - 500 g;
- dry red wine - 1/3 of a century;
- onions - 1/2 pieces;
- oregano - 1 teaspoon;
- pepper - 3/4 tsp.
- salt - to taste;
- garlic - 5 denticles;
- olives - 1/2 st .;
- tomatoes in its own juice - 600 g;
- water - 1 tbsp.
For polenta:
- water - 3 items;
- milk - 2 items;
- salt - 2 teaspoons;
- polenta - 1 ½ st .;
- grated "Parmesan" - 1/2 st.
Preparation
Eggplant cut into cubes and bake in the oven until soft, pre-seasoned with salt and watering with oil. Mushrooms cut into plates and fry in a frying pan until golden brown, add wine, mix and wait until the liquid evaporates.
We warm up the remaining oil, fry onions with oregano, pepper and salt. As soon as the onion blushes, add the garlic and fry another minute. Stir all the fried vegetables together and add olives and tomatoes to them, stew for 20 minutes.
Meanwhile, cook the polenta according to the instructions, adding milk, water and flavoring to the end with "Parmesan". At the bottom of the form we spread the vegetables and fill them with hot polenta. Bake the dish at 200 degrees for about 5-7 minutes.