Practical Method to Cooking Perfect Eggplant and mushroom polenta bake

Hoping to eat Eggplant and mushroom polenta bake a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with helpful instructions on producing a Eggplant and mushroom polenta bake like a famous chef made.

We hope you got benefit from reading it, now let's go back to eggplant and mushroom polenta bake recipe. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you achieve that.

To cook an extraordinary Eggplant and mushroom polenta bake, here are the components needed:

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

After preparing the materials, next you are good to prepare your tasty Eggplant and mushroom polenta bake by following the instructions on this section:

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..

We recommend trying this with all of your favorite hearty fall vegetables, like mushrooms or squashes. Mushrooms roasted with balsamic vinegar are nestled in creamy, cheesy polenta in this bake that doubles as a vegetarian main dish or side. Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle.

Recipe : Eggplant and mushroom polenta bake

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