Difficulty: Easy
Ready in: 35 minutes

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

Tools you will need:
Small Bowl



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



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
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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