Recipe: Yummy Eggplant and mushroom polenta bake

Eggplant and mushroom polenta bake. Spray the eggplant rounds with a little olive oil spray, then place on a baking sheet and roast in the. Give your suppers a touch of Italy with this special Vegan Polenta dish. Trust us when we say it's super yum!

During this time, the polenta materializes stovetop. When the mushrooms finish roasting, they unite with the polenta along with a sprinkling of fresh thyme and grated parmesan. Remove mushrooms from oven; drizzle with vinegar. You can cook Eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Eggplant and mushroom polenta bake

1. You need of For the Polenta.
2. Prepare 1 cup of polenta.
3. You need 2 cups of water.
4. You need 1 cup of full cream milk.
5. Prepare 1 packet of white onion soup.
6. You need To taste of salt.
7. You need of For the vegetables.
8. Prepare 4 of eggplants.
9. Prepare 1 of onion chopped finely.
10. Prepare 1 of leek chopped.
11. Prepare 1 punnet of mushrooms.
12. Prepare 6 of large tomatoes chopped.
13. It's of As needed.
14. Prepare 2 tablespoon of oil for frying.
15. It's 250 g of grated cheese.

Toss to coat; let cool slightly. Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan. Pour half the polenta into the baking dish and spread in an even layer. Repeat with remaining polenta, mushrooms, Fontina and Parmesan.

Eggplant and mushroom polenta bake instructions

1. Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside.
2. Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed.
3. In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve..

Baked polenta is a fabulous vegetarian entrée. Farmer's Market Vegetable Bake with Sharp Cheddar and ParmesanYummly. Pour half the polenta into the baking dish and spread in an even layer. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Raw eggplant is almost spongy in texture, but when cooked in the oven, the interior gets custard-like.