If you’ve ever been to Italy, you’ve experienced the epic euphoria that is polenta. It's typically laced with exorbitant amounts of butter and a variety of cheeses, resulting in the richest of dishes. Put down your passport, grab a defibrillator, and head on over to our polenta party. We pair ours with an eggplant ragu that carefully balances sweet and sour flavors, just like they do in Italy. And dare we say our ooey, gooey, cheesy polenta rivals any you can find in the boot, it’s the stuff dreams are made of.
- Polenta prep - Place a medium pan over high heat and fill with 5 cups of hot water. Add the polenta to the pan and stir. Season with a big pinch of salt. Let it cook to absorb the water, stirring occasionally.
- Ragu-ing - Now place a large pan over high heat to warm up. Meanwhile, cube up your eggplant. Take your portabella and scrape the gills from the underside of the cap with a spoon. Next dice up your mushroom. Your pan should be screaming hot by now. Add your olive oil to the hot pan. Toss the eggplant and mushroom into the pan. Season with salt, pepper and, if you like it spicy, chili flakes. Give the mixture a good toss.
- Tomato time - Grab your tomatoes and slice each in half, or try our hot tip to slice several at a time. Add the tomatoes to the ragu, scrunching them as you add them in. Add the apple cider vinegar and sugar to the pan and toss it up.
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|Calories1060Calories from Fat820|
|% DAILY VALUE|
|Calories from Fat820|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.