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Eggplant and Mushroom Polenta Bake Recipe


Eggplant and Mushroom Polenta Bake Recipe Recipe

Ingredients:
  • 3 tablespoons olive oil
  • 1 1/2 pounds Japanese eggplant , large dice
  • 1 pound cremini mushrooms , stems trimmed and mushrooms quartered
  • 1/3 cup dry red wine
  • 1/2 medium yellow onion , small dice
  • 1 teaspoon dried oregano
  • 3/4 teaspoon red pepper flakes
  • Kosher salt
  • 5 medium garlic cloves , minced
  • 1/2 cup green olives , pitted and coarsely chopped
  • 1 (14-1/2-ounce) can crushed tomatoes
  • 1 cup water
  • Freshly ground black pepper
  • 3 cups water , plus more as needed
  • 2 cups whole milk
  • 2 teaspoons kosher salt
  • 1 1/2 cups polenta (or coarsely ground cornmeal)
  • 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
  • 1 1/2 cups shredded fontina cheese (about 5 ounces)
Directions:
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