Are you ready to elevate your culinary skills with a dish that’s as delightful to the eyes as it is to the palate? Introducing Polenta Cakes with Eggplant—a mouthwatering Italian creation that combines the creamy goodness of polenta with the smoky richness of grilled eggplant. Perfect for impressing guests or treating yourself to a gourmet experience at home, this recipe is a symphony of textures and flavors that will leave you craving more. With just 40 minutes from prep to plate, you’ll discover how simple it is to create a restaurant-quality dish that’s sure to become a favorite in your kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1 eggplant, sliced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large saucepan, bring 4 cups of water to a boil and add 1 teaspoon of salt.
- Gradually whisk in the polenta, stirring constantly to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, for about 15-20 minutes until the polenta becomes thick and pulls away from the sides of the pan.
- Stir in the grated Parmesan cheese and mix until fully incorporated. Remove from heat.
- Pour the polenta into a lightly greased 9x9 inch baking pan, spreading it evenly. Allow to cool and set at room temperature for about 15-20 minutes until firm.
- While the polenta sets, slice the eggplant into 1/4-inch thick rounds. Brush each slice with olive oil and season with salt and pepper.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the eggplant slices for 3-4 minutes on each side until they have nice grill marks and are tender.
- Once the polenta has set, cut into square or circular cakes about 3 inches in diameter.
- Heat a skillet with a small amount of olive oil and pan-fry the polenta cakes for 2-3 minutes on each side until golden and crispy.
- Top each polenta cake with a grilled eggplant slice and garnish with fresh torn basil leaves.
- Serve immediately while warm, optionally drizzling with additional olive oil or a sprinkle of extra Parmesan cheese.
Tips
- Use Quality Ingredients: For the best flavor, choose high-quality olive oil and freshly grated Parmesan cheese. The better the ingredients, the more delicious your dish will be!
- Whisking Technique: When adding the polenta to the boiling water, whisk vigorously to prevent lumps. This will ensure a smooth and creamy texture.
- Cooling Time: Allow the polenta to set at room temperature for the full 15-20 minutes. This is crucial for achieving the right firmness for cutting and frying.
- Eggplant Preparation: To reduce bitterness, consider salting the eggplant slices and letting them sit for about 30 minutes before grilling. Rinse and pat dry before brushing with olive oil.
- Grilling Tips: Preheat your grill pan or outdoor grill properly to achieve those beautiful grill marks. Don’t overcrowd the pan; grill in batches if necessary.
- Crispiness Factor: For extra crispy polenta cakes, make sure your skillet is hot enough before adding the cakes. A little olive oil goes a long way in achieving that golden-brown finish.
- Serving Suggestions: Serve the polenta cakes warm and consider drizzling with balsamic reduction or a sprinkle of chili flakes for an added kick.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
