Cheesy Skillet Polenta and Eggplant Bake

Serves 4

Pan IconWHY THIS RECIPE WORKS: Polenta in its soft, silky form is a great match for everything from braised meats to ragout. We top it with a hearty eggplant-tomato mixture and fontina for a vegetarian meal with lots of comfort-food appeal. Traditional polenta takes at least 30 minutes to cook; using quick-cooking polenta speeds up the process. To keep this recipe moving, we sauté the vegetables before setting them aside to make the polenta, then add the vegetables back to the pan, top them with cheese, and put it in the oven to finish. See the Easy sidebar that follows the recipe.

¼

cup olive oil

1

pound eggplant, cut into ¾-inch pieces

3

garlic cloves, minced

1

(14.5-ounce) can diced tomatoes

Salt and pepper

4

cups water

1

cup instant polenta

1½

ounces Parmesan cheese, grated (¾ cup)

4

ounces fontina cheese, shredded (1 cup)

1/3

cup chopped fresh basil

1. Adjust oven rack 6 inches from broiler element and heat broiler. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, without stirring, until eggplant begins to brown, about 4 minutes. Reduce heat to medium and cook, stirring occasionally, until eggplant is tender and lightly browned all over, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Transfer to bowl.

2. Add water to now-empty skillet and bring to boil. Gradually whisk in polenta and ½ teaspoon salt. Cook over medium heat, whisking until very thick, about 5 minutes. Off heat, stir in Parmesan and season with salt and pepper to taste.

3. Spread polenta evenly in skillet and partially up sides. Spread eggplant mixture evenly over polenta, leaving 1-inch border around edge. Top with fontina. Broil until cheese is melted and beginning to brown, about 6 minutes. Sprinkle basil on top and serve.