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- Polenta with Eggplant Sauce
- (Polenta con Salsa di Melanzane)
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Ingredients:
2 cups boiling water
1/2 oz dried mushrooms (any kind)
6 and 1/2 cups water
1 and 1/2 cups polenta or yellow cornmeal
1 red pepper, cut in strips
Parsley
2 and 1/2 cups canned tomatoes, crushed
2 cups cubed eggplant
1/2 cups chopped onions
1 tablespoon extra virgin olive oil
Directions:
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- In a small bowl, combine the boiling water and mushrooms. Let soak until soft.
Drain, reserve the soaking liquid.
In a large frying pan, heat the olive oil.
Add eggplant, cook for 5 minutes or until browned and soft.
Stir in mushrooms, peppers, and onions; stir constantly.
Pour in the tomatoes and reserved mushroom liquid; bring to a boil.
Reduce heat and simmer for 45 minutes, or until sauce is thickened.
Meanwhile, prepare the polenta by bringing the 6 and 1/2 cups water to a boil in a 3-quart saucepan.
Slowly whisk in the polenta or cornmeal.
Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth.
Pour the polenta onto a large serving platter and keep warm until sauce is ready.
Spoon the eggplant sauce on top. Sprinkle with parsley. Serves 2.
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