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Recipe of Award-winning Eggplant and mushroom polenta bake

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Eggplant and mushroom polenta bake

Before you jump to Eggplant and mushroom polenta bake recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Mostly, people have been conditioned to think that "comfort" foods are not good for the body and should be avoided. Sometimes, if the comfort food is candy or another junk food, this holds true. Other times, however, comfort foods can be altogether nourishing and it's good for you to consume them. A number of foods actually do raise your mood when you consume them. When you are feeling a little down and are needing an emotional boost, test out some of these.

If you want to defeat depression, you should eat some cold water fish. Wild salmon, herring, mackerel, trout, and tuna are all full of omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that promote the quality and the function of your brain's gray matter. It's true: eating a tuna fish sandwich can seriously raise your mood.

As you can see, you don't need to stuff your face with junk food when you are wanting to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let's go back to eggplant and mushroom polenta bake recipe. To make eggplant and mushroom polenta bake you only need 15 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Eggplant and mushroom polenta bake:

  1. Get of For the Polenta.
  2. Take 1 cup of polenta.
  3. Prepare 2 cups of water.
  4. Get 1 cup of full cream milk.
  5. Provide 1 packet of white onion soup.
  6. Get To taste of salt.
  7. Prepare of For the vegetables.
  8. Use 4 of eggplants.
  9. Prepare 1 of onion chopped finely.
  10. You need 1 of leek chopped.
  11. Use 1 punnet of mushrooms.
  12. Prepare 6 of large tomatoes chopped.
  13. Get of As needed.
  14. Get 2 tablespoon of oil for frying.
  15. Use 250 g of grated cheese.

Steps to make Eggplant and mushroom polenta bake:

  1. Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside.
  2. Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed.
  3. In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve..

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