Polenta with eggplants
Description
The recipe won't take much time. This colorful dish will be suitable not only for weekdays but also for a picnic or a friendly gathering. You can prepare the porridge the night before and serve it warmed up together with vegetables. Do not change the order of adding vegetables, as the eggplant slices in tomato juice need to simmer for a longer time. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the cornmeal in water, transfer it to a cauldron or saucepan with a non-stick bottom, and add 2 pinches of salt.
- 3
Step 3
Pour in hot water and cook the grain over medium heat for 20–25 minutes, stirring occasionally to prevent burning. The grain absorbs almost all of the liquid, so you can add more water if it evaporates.
- 4
Step 4
When the grain swells, turn off the heat and cover the container with a lid. Let the porridge steam for 5-10 minutes.
- 5
Step 5
Peel the onion and rinse it with the other vegetables. Cut off the stems from the eggplants and remove the green cores from the tomatoes. Slice the onion into half-rings and sauté in vegetable oil for about 2–3 minutes.
- 6
Step 6
Dice the eggplants and tomatoes. First, place the eggplants in the pan and fry for about 5 minutes. Then add the tomatoes, season with salt, and simmer for another 2-3 minutes.
- 7
Step 7
Place the warm polenta on a plate and top with the eggplant vegetable sauté. Serve immediately.