Making a substantial, vegetarian-friendly, polenta-based dinner.
Cooking traditional polenta from scratch, which takes at least 30 minutes to cook.
Using quick-cooking polenta and cooking everything in one skillet, from stovetop to oven.
HOW THIS QUICKIE WORKS
- For this recipe, quick-cooking polenta is a fine (and time-saving) substitute for from-scratch polenta
- A hearty, sautéed eggplant-tomato mixture and fontina cheese add plenty of comfort-food appeal to this vegetarian-friendly supper
- Everything is layered and baked in a skillet for one-dish appeal
HOW THIS QUICKIE COOKS UP
Sauté the vegetables before setting them aside to make the polenta. Then bring the water to a boil in the skillet; slowly whisk in the polenta and cook until it thickens. You can make the polenta even creamier (if desired) by substituting milk for all or some of the water. Stir in the Parmesan, season with salt and pepper, and spread the polenta evenly over the skillet bottom. Top with the eggplant mixture and the fontina. Broil until the cheese begins to brown, then top with the basil.