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“A Better Homes and Garden recipe. My DH really liked this one, I thought it was a little bland - but I'm not a big fan of eggplant and he loves it!”
READY IN:
40mins
SERVES:
4
YIELD:
4 plates
UNITS:
US

Ingredients Nutrition

  • 16 ounces prepared polenta
  • 1 small green pepper, seeded and cut into thin strips
  • 1 small onion, cut into small slices
  • 1 garlic clove, minced
  • 1 tablespoon oil
  • 12 small eggplant, cut into small cubes
  • 1 small yellow squash, cut into small cubes
  • 12 small zucchini, cut into small cubes
  • 1 cup butternut squash, peeled, seeded, cut into small cubes
  • 1 large tomatoes, cut into small wedges
  • 1 tablespoon basil, fresh and chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tablespoons fresh parsley, chopped
  • parmesan cheese (optional)

Directions

  1. Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
  2. In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
  3. Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.

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