Eggplant Stew With Golden Raisin Polenta- Rachel Ray

READY IN: 1hr
Recipe by newmama

this is a spin on the rachel ray recipe, small changes have been made from her original

Top Review by rosslare

Fantastic Italian veggie stew and polenta! The polenta is so good with rosemary, honey, raisins and parmesan cheese. My husband is semolina challenged and polenta goes in the same category, so I serve it cooled, pressed in a pan, cut in slices and fried in olive oil. Just like Italians do with the leftover polenta. They know what they are doing! The stew is great too, but we felt it needed more flavor, so added 2 tbs tomato paste, 2 tbs sugar and 1 ts harissa paste. Fantastic!

Ingredients Nutrition

Directions

  1. heat oil in a dutch oven over medium high heat, add garlic, onion and crushed red pepper.
  2. add carrot, celery, pepper and eggplant as you chop them, in that order.
  3. add bay leaf, salt and pepper and cover the pot for 12 minutes, stirring occasionally.
  4. uncover and add balsamic, chicken stock and tomatoes, breaking up the tomatoes with a spoon.
  5. simmer 15-30 minutes, while you make polenta.
  6. for polenta:.
  7. heat milk, stock, raisins and rosemary over high heat until it comes to a boil.
  8. whisk in polenta over medium heat until thickened and remove from heat.
  9. stir in butter and honey and cheese.
  10. spoon into bowls and top with eggplant stew.

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