Eggplant and mushroom polenta bake

Name: Eggplant and mushroom polenta bake
Total time: 4500 s
Yield: 8 servings
Cuisine: South African
Ingredients: 1 cup polenta; 2 cups water; 1 cup full cream milk; 1 packet white onion soup; To taste salt; 4 eggplants; 1 onion chopped finely; 1 leek chopped; 1 punnet mushrooms; 6 large tomatoes chopped; As needed; 2 tablespoon oil for frying; 250 g grated cheese

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

Add more cheese into the polenta for extra creamy taste.

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

Add more cheese into the polenta for extra creamy taste.

Saved

Ingredients

75 minutes

8 servings

For the Polenta
1 cuppolenta
2 cupswater
1 cupfull cream milk
1 packetwhite onion soup
To tastesalt
For the vegetables
4eggplants
1onion chopped finely
1leek chopped
1 punnetmushrooms
6large tomatoes chopped
As needed
2 tablespoonoil for frying
250 ggrated cheese

Saved

Steps

75 minutes

1

Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
2

Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
3

In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.