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Baked Polenta with Eggplant, Sun-dried Tomatoes, and Basil Sauce

Baked Polenta with Eggplant, Sun-dried Tomatoes, and Basil Sauce Recipe

  • 2 tablespoons olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 3 cups chicken stock, preferably homemade
  • 1 cup milk
  • 1 teaspoon coarse sea salt
  • 1 cup polenta or coarsely ground yellow cornmeal
  • ¼ teaspoon white pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 1 eggplant (about 1 pound), pricked in several places with a fork
  • 1 tablespoons extra virgin olive oil
  • ½ medium-size sweet onion, such as Maui or Walla Walla, coarsely chopped
  • 6 medium-size ripe plum tomatoes (about 1 pound), peeled, seeded, and diced
  • 3 oil-packed sun-dried tomatoes, finely diced
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (firmly packed) fresh basil leaves, cut into julienne
  • ½ cup crumbled feta
  • Sprigs of fresh basil, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 307kcal (15%)
Total Fat 15g (24%)
Saturated Fat 5g (25%)
Cholesterol 20mg (7%)
Total Carbohydrate 34g
Dietary Fiber 7g
Sugars 10g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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