Recipe - Cornmeal Loaf With Aubergine Sauce

Loaf
2 tablespoon Butter
2 One half cup Water or vegetable broth
1 cup Polenta or coarse cornmeal;
* see note
1 teaspoon Kosher salt
One half cup Grated Parmesan or Asiago
cheese
Aubergine Sauce
1 pound Eggplant; cut into 1/2"
cubes
3 teaspoon Kosher salt
3 tablespoon Olive oil
2 One half pound Tomatoes; seeded and cut in
half crosswise
1 Red bell pepper; cut into
1/2" cubes
1 Green bell pepper
1 Onion; finely minced
1 tablespoon Fresh oregano
1 tablespoon Fresh basil
2 dr Red pepper sauce; or to
taste
14 Black olives; for garnish

Butter an 8 by 8inch baking pan with 1 tablespoon of the butter. Preheat
oven to 375 degrees. In a 3quart saucepan, bring the water or vegetable
broth to a boil. Reduce to medium heat. Add polenta by the tablespoon while
stirring constantly to prevent lumps from forming. Continue stirring while
mixture cooks for 20 minutes. Add salt and remaining 1 tablespoon butter.
Remove from heat and pour into prepared pan. Cover with plastic wrap and
cool if not serving immediately. To prepare Aubergine Sauce, place in a
colander and sprinkle with 2 teaspoons salt. Let rest 30 minutes with a
plate or towel under colander to catch any drips. Rinse and pat dry. Heat 1
tablespoon of the oil in a large saute pan. Cook one half of the eggplant,
one layer at a time, over mediumhigh heat for 8 to 10 minutes. Remove with
slotted spoon and reserve. Heat another tablespoon of oil and add remaining
eggplant cubes. Cook until tender. Reserve with first half. In the same pan
used for eggplant, he! ! ! at last tablespoon of olive oil at a low
temperature and add onion and bell peppers. Saute onion and peppers for 10
minutes until onion is translucent. Add tomatoes, reserved eggplant,
oregano, basil, 1 teaspoon salt, and red pepper sauce. Cook for 25 minutes
over low heat.

NOTES : When ready to serve, sprinkle with grated cheese and heat in oven
for 10 to 15 minutes. Slice polenta into 1/2inchthick by 4inchlong
strips. Place 3 slices on each dinner plate. Serve with Aubergine Sauce
garnished with black olives. Loaf Yield: 6 servings. Sauce Yield: 4 cups.

Recipe by: Cole Publishing Group Recipe Collection

Posted to recipeludigest by Karen Sonnessa ksonness@suffolk.lib.ny.us on
Feb 3, 1998