Company's Coming for Dinner! Eggplant Stew with Polenta. Make it ahead.

October 24, 2009

This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.

Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin

Add:
1 bay leaf
salt & pepper

Cover the pot and cook for 10 to 12 minutes then add:

2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes

Break up the tomatoes and simmer until warmed through.

To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped

Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese

Divide the polenta in 6 shallow bowls and spoon the stew on top.

Filed under: Recipes - Main Dish

Tags: broth, eggplant, mushrooms, polenta, raisins, tomatoes