Baked Polenta with Ripen Tomato and Eggplant.


Ingredients (use vegan versions):

  • 1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
  • 1 tablespoon Olive Oil
  • 1 Bay Leaf
  • 2 bazil leaves
  • 2 bunches pasley
  • 1/2 yellow onion finely chopped
  • 1 clove garlic minced.
  • Salt, pepper and vegan sugar to taste
  • 1 1/2 cups coarse corn meal
  • 1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
  • (Optional) vegetarian cheese substitute.
  • Fresh herbs: oregano, marjoram, bazil, chopped for garnish


Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic.
Cook for 30 minutes till tender. Pass through food mill. Return to saucepan
and add vegan sugar to balance acidity. Season with salt and pepper. Bring 4 1/2 cups
of water to a boil and add 1 1/2 teaspoons of salt. Whisk in the cornmeal in a
stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool.
Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat oven to 400.
Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom.
Arrange polenta, sliced eggplant and crumbled cheese in loverlapping layers.
Spoon remaining tomato sauce over layers to create bands of red sauce, yellow
polenta and cheese. Crumble desired cheese over top and bake for 25 to 30 minutes.
Slice. Serve over wilted greens such as spinach. Bueno Appetito!!

Serves: 6-8

Preparation time: 45 min.

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