Mediterranean Cornmeal Loaf With Aubergine Sauce

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* Exported from MasterCook *

 

Cornmeal Loaf With Aubergine Sauce

 

Recipe By :© 1995 Cole Group, Inc.

Serving Size : 6 Preparation Time :0:00

Categories : Mediterranean Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Loaf:

2 tablespoons butter

2 1/2 cups water or vegetable broth

1 cup polenta or coarse cornmeal -- * see note

1 teaspoon kosher salt

1/2 cup grated Parmesan or Asiago cheese

Aubergine Sauce:

1 pound eggplant -- cut into 1/2 " cubes

3 teaspoons kosher salt

3 tablespoons olive oil

2 1/2 pounds tomatoes

seeded and cut in half crosswise

1 red bell pepper -- cut into 1/2 " cubes

1 green bell pepper

1 onion -- finely diced

1 tablespoon fresh oregano

1 tablespoon fresh basil

2 drops red pepper sauce -- or to taste

14 black olives -- for garnish

 

Butter an 8 by 8-inch baking pan with 1 tablespoon of the butter. Preheat

oven to 375 degrees. In a 3-quart saucepan, bring the water or vegetable

broth to a boil. Reduce to medium heat. Add polenta by the tablespoon

while stirring constantly to prevent lumps from forming. Continue stirring

 

while mixture cooks for 20 minutes. Add salt and remaining 1 tablespoon

butter. Remove from heat and pour into prepared pan. Cover with plastic

wrap and cool if not serving immediately. To prepare Aubergine Sauce,

place in a colander and sprinkle with 2 teaspoons salt. Let rest 30

minutes with a plate or towel under colander to catch any drips. Rinse and

 

pat dry. Heat 1 tablespoon of the oil in a large saute pan. Cook one half

of the eggplant, one layer at a time, over medium-high heat for 8 to 10

minutes. Remove with slotted spoon and reserve. Heat another tablespoon of

 

oil and add remaining eggplant cubes. Cook until tender. Reserve with

first half. In the same pan used for eggplant, heat last tablespoon of

olive oil at a low temperature and add onion and bell peppers. Saute onion

 

and peppers for 10 minutes until onion is translucent. Add tomatoes,

reserved eggplant, oregano, basil, 1 teaspoon salt, and red pepper sauce.

Cook for 25 minutes over low heat.

 

 

 

 

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 290 Calories; 15g Fat (44.2%

calories from fat); 7g Protein; 35g Carbohydrate; 7g Dietary Fiber; 16mg

Cholesterol; 1529mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3

Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : When ready to serve, sprinkle with grated cheese and heat in oven

for 10 to 15 minutes. Slice polenta into 1/2-inch-thick by

4-inch-long strips. Place 3 slices on each dinner plate. Serve

with Aubergine Sauce garnished with black olives.

1 Loaf Yield: 6 servings. Sauce Yield: 4 cups.

 

 

 

 

Nutr. Assoc. : 0 0 1582 435 0 1034 0 0 0 0 0 0 0 0 0 0 0 3726 0

 

 

 

 

 

 

 

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