Description
A creamy sweet corn polenta topped with a rich eggplant tomato sauce. This comforting dish combines silky texture with deep savory flavors for a balanced and satisfying meal.
Ingredients
Scale
- 1 cup polenta
- 1 cup corn kernels
- 4 cups water or vegetable broth
- 2 tablespoons butter
- ½ cup grated parmesan cheese
- 1 large eggplant, diced
- 3 tablespoons olive oil
- 2 cups chopped tomatoes
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring water or broth to a gentle boil in a saucepan.
- Whisk in the polenta and reduce heat to low.
- Cook while stirring frequently until thick and creamy.
- Stir in butter, parmesan cheese, and corn kernels.
- In a skillet heat olive oil over medium heat.
- Add diced eggplant and cook until soft and lightly browned.
- Add garlic and cook briefly.
- Stir in tomatoes, paprika, salt, and black pepper.
- Simmer until the sauce thickens and becomes rich.
- Spoon the eggplant sauce over the polenta and serve warm.
Notes
- Stir polenta frequently to keep it smooth and creamy.
- Cook eggplant until very soft for the best texture.
- Add a splash of water or broth when reheating polenta.
- Fresh herbs like basil or parsley add brightness before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: sweet corn polenta with eggplant sauce, creamy polenta recipe, eggplant tomato sauce, mediterranean comfort food