RIFF IT
Charred Eggplant &
Tomatoes with Polenta
ACTIVE: 45 min TOTAL: 45 min
The sweet fl avor and plump fl esh of ripe to-
matoes are a natural fi t with the silky texture
that eggplant gets from grilling. You can get the
same eff ect by broiling for about 4 minutes per
side. (Photo: page 13.)
4 cups water
1 cup cornmeal
1 tablespoon butter
½ teaspoon salt, divided
1 pound plum tomatoes, chopped
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
1½ pounds eggplant, cut into ½ -inch-thick
slices
½ cup chopped fresh basil
¼ cup shaved ricotta salata or crumbled
feta cheese
- Bring water to a boil in a medium saucepan
over high heat. Slowly whisk in cornmeal and
reduce heat to maintain a simmer. Cook, stir-
ring occasionally, until thickened and the corn-
meal is tender, about 35 minutes. Remove from
heat and stir in butter and ¼ teaspoon salt. - Meanwhile, preheat grill to medium-high.
- Toss tomatoes with 3 tablespoons oil,
oregano, garlic, pepper, crushed red pepper and
the remaining ¼ teaspoon salt in a large bowl. - Brush eggplant with the remaining 1 table-
spoon oil. Grill, turning once, until tender and
charred in spots, about 4 minutes per side. Let
cool for 10 minutes. Chop into bite-size pieces
and add to the tomatoes along with basil. - Serve the tomato mixture on top of the
polenta. Sprinkle with cheese.
SERVES 4: ¾ cup polenta & 2 cups vegetables
each
CAL 354 / FAT 21G (SAT 5G) / CHOL 16MG / CARBS
39G / TOTAL SUGARS 9G (ADDED 0G) / PROTEIN 7G /
FIBER 8G / SODIUM 404MG / POTASSIUM 783MG.
E FULL RIFF RECIPES with nutrition info at eatingwell.com/riffi tFor Pasta Lovers
(shown here)
Trade polenta for 8 oz.
whole-wheat penne,
cooked according to
package directions.Green Up
Substitute 1 lb.
zucchini for eggplant.Make It Meaty
Add 8 oz. Italian
sausage. Grill until
cooked through, 8 to 10
minutes. Let cool and
thinly slice.