CHEESY POLENTA WITH EGGPLANT AND TOMATO RAGU

SERVES 4

TOTAL TIME: 25 minutes

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Be sure to use instant polenta here; traditional polenta requires a slightly different cooking method. Leaving the skin on the eggplant helps keep the pieces intact during cooking.

1

pound eggplant, cut into ¾-inch chunks

¼

cup olive oil

Salt and pepper

1

(28-ounce) can whole peeled tomatoes

3

garlic cloves, minced

4

cups water

1

cup instant polenta

1½

ounces Parmesan cheese, grated (¾ cup), plus extra for serving

⅓

cup chopped fresh basil

1. Cook eggplant, oil, and ¼ teaspoon salt in 12-inch nonstick skillet over medium-high heat until eggplant begins to brown, 5 to 7 minutes. Reduce heat to medium and cook, stirring occasionally, until eggplant is tender and lightly browned, about 5 minutes.

2. Pour tomatoes into bowl and crush with hands into 1-inch pieces.

3. Add garlic to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 2 minutes. Season with salt and pepper to taste; cover and keep warm.

4. Meanwhile, bring water to boil in large saucepan. Gradually whisk in polenta and ½ teaspoon salt. Cook over medium heat, whisking constantly, until very thick, about 5 minutes. Off heat, stir in Parmesan and season with salt and pepper to taste. Portion polenta into 4 individual serving bowls, top with eggplant mixture, and sprinkle with basil. Serve with extra Parmesan.