Polenta with Eggplant, Tomatoes and White Beans

High Cotton Food Styling and Photography
  • Yield: 6 servings

To prepare the eggplant, a vegetable scraper works well for peeling and a serrated bread knife for cutting.


Eggplant Filling:
1tablespoon olive oil
1-- (1 pound) eggplant, peeled and cut into about 1/2-inch cubes
1cup vertically sliced onion
1-- (14.5-ounce) can diced, peeled tomatoes or 1 3/4 cups diced, peeled tomatoes
1cup rinsed, drained canned Great Northern beans
1/4cup chopped fresh basil
1/2teaspoon kosher salt
1/4teaspoon coarse ground black pepper
-- Polenta:
2cups milk
1 1/2cups water
1cup yellow cornmeal
1/4cup grated Parmigiano Reggiano cheese
1tablespoon unsalted butter
1/2teaspoon kosher salt
1cup (4-ounces) shredded part-skim mozzarella cheese


  1. For eggplant filling, heat oil in a large nonstick skillet over medium-high heat.  Add onion and eggplant; cook, mixing occasionally, 7 minutes or until eggplant is lightly browned.  Remove from heat; add undrained tomatoes, beans, basil, salt and pepper and mix to combine.
  2. Preheat oven to 400F.  Grease a 2-quart baking dish.
  3. For polenta, combine milk and water in a large saucepan.  Whisk in cornmeal.  Cook over medium-high heat, whisking constantly, 4 minutes or until thickens (happens quickly once starts to thicken).  Cook and whisk about 30 seconds or until consistency of porridge (almost immediately).  Remove from heat; whisk in cheese, butter and salt.  
  4. Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta.  Sprinkle with mozzarella.  Bake 25 minutes or until flecked with brown and bubbly. 

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 301
  • Fat 11g
  • Saturated Fat 5g
  • Cholesterol 26mg
  • Sodium 649mg
  • Carbohydrate 39g
  • Fiber 7g
  • Sugars 9g
  • Protein 15g