Difficulty: Easy
Ready in: 35 minutes


Nutritional facts (est. per serving)
710kCal
50g fat
50g carb
24g protein
9g dietary fiber


Tools you will need:
Pot
Small Bowl

 

Ingredients:

Eggplant ( unit )
milk (cup)
Vegetable stock ( grams )
Walnut ( grams )
Thyme ( unit )
Zucchini ( unit )
Polenta ( cup )
Parmesan Cheese ( cup )

 

Instructions:

walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.
2. Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges. Toss eggplant and
zucchini on baking sheet with a pinch of salt, a drizzle of olive oil. Broil until tender and lightly browned, 10-12 minutes, tossing
halfway through.
3. Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter
in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta.
Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and
pepper.
4. Divide polenta between plates. Top with veggies and drizzle with walnut salsa.

Power House Eggplant Polenta With Zucchini and Walnut Salsa

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