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Roasted Eggplant & Peppers w Polenta

Roasted sliced eggplant and red peppers over creamy polenta with fresh cherry tomatoes and garnished with feta and basil
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EatSimpleFood.com

This eggplant and red bell pepper recipe is oven roasted and tossed with fresh cherry tomatoes, basil, rosemary, walnuts and crumbled feta and served over creamy polenta or grits.

Ingredients

Ingredient List Polenta:

  • 1 cup polenta or grits
  • 4 cups water, milk, or cream, or any combo
  • salt
  • black pepper
  • 1/4 tsp ground nutmeg

Ingredient List Toppings:

  • 2 medium Japanese eggplants, sliced
  • 5 Tbsp e.v. olive oil, divided
  • 2 medium red peppers, sliced
  • 1/2 cup walnuts, chopped
  • 1 Tbsp fresh rosemary, chopped
  • 1 cup fresh cherry tomatoes, halved
  • 1/4 cup basil, chiffonade - as garnish
  • 1/2 cup crumbled feta - optional as garnish

Instructions

  • Pre-heat oven to 425F.
  • Make Polenta/Grits: In a pot combine: water, nutmeg, and a pinch of salt.  Bring to a boil.  Slowly whisk in the grits and reduce heat.  Cook ~ 25-45 minutes or according to package instructions. Cooking polenta/grits is sticky business- don’t forget to stir often or it will clump & burn like cream of wheat.  Add more water or milk if it starts to thicken up (it’s rather notorious for that).  Really don’t care about fat/calories?  Add some butter or cheese to the mix.
  • Slice or dice 2 medium eggplant.  Toss with 3 Tbsp e.v. olive oil (eggplant LOVES oil so don't be shy), 1/4 tsp sea salt, pinch pepper, 1 1/2 tsp chopped rosemary .  Line a baking sheet with aluminum foil and give it a light layer of e.v. olive oil love.  Throw the mixture on in a single layer and roast for ~20-25 minutes or until eggplant is soft and beginning to caramelize, turning once.
  • Slice red peppers and toss with ~2 Tbsp e.v. olive oil, pinch sea salt, pinch pepper & 1 1/2 tsp chopped rosemary.    Throw the mixture on in a single layer and roast for ~8-12 minutes or until red pepper is soft and beginning to caramelize.   When done toss with eggplant.
  • Spoon out polenta onto a big serving dish.  Add the eggplant and pepper on top of it.  Top with walnuts, tomatoes, feta, and basil. Add sea salt to taste.  Happy Eating!    -Beckie

Find it online: https://eatsimplefood.com/roasted-eggplant-peppers-and-feta-over-polenta/