Hi, I’m Kate. Today, we’re going to make eggplant and mushroom polenta bake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant and mushroom polenta bake Recipe
Eggplant and mushroom polenta bake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Eggplant and mushroom polenta bake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and mushroom polenta bake:
- Get For the Polenta
- Make ready 1 cup polenta
- Take 2 cups water
- Get 1 cup full cream milk
- Get 1 packet white onion soup
- Make ready To taste salt
- Make ready For the vegetables
- Make ready 4 eggplants
- Get 1 onion chopped finely
- Prepare 1 leek chopped
- Make ready 1 punnet mushrooms
- Take 6 large tomatoes chopped
- Take As needed
- Get 2 tablespoon oil for frying
- Prepare 250 g grated cheese
Instructions to make Eggplant and mushroom polenta bake:
- Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
- Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
- In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.
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