Eggplant Ragu with Creamy Polenta in Seconds Recipe | Yummly
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Eggplant Ragu with Creamy Polenta in Seconds

SECONDS(12)
florin dezmatzatu Baba Novac Bbbnn: "This recipe is delicious" Read More
14Ingredients
15Minutes
1060Calories
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Description

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.

Ingredients

US|METRIC
2 SERVINGS
  • 1 cup polenta (5 parts water to 1 part polenta)
  • 1 eggplant
  • 1 portabella mushroom (stem too!)
  • 12 cherry tomatoes
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons cream cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup basil
  • salt (staple)
  • pepper (staple)
  • 1/2 cup olive oil (staple)
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • 2 teaspoons chili flakes (optional)
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    Directions

    1. 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.
    2. 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.
    3. 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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    NutritionView More

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    1060Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1060Calories from Fat820
    % DAILY VALUE
    Total Fat91g140%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol95mg32%
    Sodium1390mg58%
    Potassium1400mg40%
    Protein22g43%
    Calories from Fat820
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber12g48%
    Sugars24g48%
    Vitamin A70%
    Vitamin C45%
    Calcium60%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(12)

    This recipe is delicious
    Margaret Griffeth a month ago
    Eh, not bad, but I got bored of the texture about half way through eating a plate of it. The ratio of polenta to ragu was off. Maybe doubling the ragu or halving the polenta would be better? I cooked it for meal prep, and it did reheat well, if that's what you're looking for.
    Stru 4 months ago
    Very simple and easy recipe. I did not have cream cheese so substituted with ricotta and it worked out very. Added a little chilli oil at plating.
    Barbara Leland 4 months ago
    it turned out great and it was super eay. i used less butter and parmesan and no cream cheese. Still great. Added mushrooms
    Lovely! Made the Ragu to the recipe but changed the polenta because only had instant and not coursely ground. Very yummy!
    paula graf 5 months ago
    The polenta was delicious and so easy. I didn't like so much portobello in the ragu, but both my husband and I really enjoyed this dish
    Carol Cooley 8 months ago
    I happened to have eggplant and mushrooms in my farmshare and I stumbled uponthis dish. It went well with my sea scallops with aioli. Thanks for all the cooking tips.
    Lalania Johnson 9 months ago
    Amazing! I love watching his videos. Great job to dad, and I loved the stories this dish was outstanding! So much flavor! My family gobbled it up! No meat needed! It would just get in the way of the amazing flavor and textures of this dish!
    Olesea Brinza a year ago
    interesting combo, easy to make & low prep
    T Rollins a year ago
    Made this using all vegan ingredients and a homemade vegan parm and it turned out brilliantly. Love the textures as the creaminess of the polenta melds with the pan sear of the portobello and eggplant. I added an additional portobello and 1/4c nutritional yeast to the ragu. Fab!!
    Lauren a year ago
    Delicious! My fiancé and I loved it! Definitely would make again!!
    Nelson a year ago
    Pretty good!!! Would be amazing with chicken added a total of 1 cup of Parmesan cheese for extra flavor

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