Polenta Gratin with Eggplant and Mozzarella

This easy recipe combines the comforting texture of polenta with the delicious flavors of eggplant and mozzarella. Perfect for a weeknight meal or a cozy dinner party.

Ingredients:

• 1 cup polenta
• 3 cups water
• 1/2 teaspoon salt
• 1 medium eggplant, sliced into rounds
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F.
2. Make the polenta: In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the polenta and continue stirring until it thickens, 3-5 minutes.
3. Meanwhile, roast the eggplant: Arrange eggplant rounds on a baking sheet and brush them with olive oil. Roast in the oven for 15-20 minutes, until tender and lightly browned.
4. Assemble the gratin: Spread the tomato sauce in an 8×8 inch baking dish. Pour the polenta over the tomato sauce and smooth it out with a spoon. Arrange the roasted eggplant slices on top of the polenta, then sprinkle the shredded mozzarella over everything.
5. Bake the gratin: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Verdict:

This polenta gratin is a comforting and flavorful dish that is perfect for a comforting weeknight dinner or a cozy dinner party. The creamy polenta, roasted eggplant, and melted mozzarella will satisfy even the most discerning palates.

Serving Suggestions:

Serve this polenta gratin with a green salad or some garlic bread on the side for a complete meal. Leftovers can be reheated in the oven or on the stovetop for an easy and satisfying lunch or dinner later in the week.