Eggplant Ragu with Creamy Polenta
Sweet, and sour, and creamy and delicious in every bite. Sub in any veggies you have laying around.
- 1/2 cup basil
- 1/2 cup olive oil
- 2 tablespoons sugar
- 3 tablespoons butter
- 1 cup polenta
- 1 eggplant
- 1 portabella mushroom (stem too!)
- 12 cherry tomatoes
- 2 tablespoons apple cider vinegar
- 3 tablespoons cream cheese
- 3/4 cup parmesan cheese
- Warm up ~5 cups of water in kettle or large stockpot
- Measure out ingredients and set aside
- Place a medium pan over high heat and fill with 5 cups of hot water. Add the polenta to the pan and stir.
- Season with a big pinch of salt. Let it cook to absorb the water, stirring occasionally.
- Now place a large pan over high heat to warm up.
- Meanwhile, cube up your eggplant. Take your portabella and scrape the gills from the underside of the cap with a spoon.
- Next dice up your mushroom. Your pan should be screaming hot by now.
- Add your olive oil to the hot pan.
- Toss the eggplant and mushroom into the pan. Season with salt, pepper and, if you like it spicy, chili flakes. Give the mixture a good toss.
- Grab your tomatoes and slice each in half, or try our hot tip to slice several at a time. Add the tomatoes to the ragu, scrunching them as you add them in.
- Add the apple cider vinegar and sugar to the pan and toss it up.
- Grab your parm and grate it up. Once the polenta reaches the applesauce-looking stage, lower the heat. Add the butter, cream cheese, and parm to the polenta and season generously with salt. Stir it up.
- Grab a plate. Tear up some basil, add it to the ragu, and toss one last time.
- Pour a pile of polenta right in the center of your plate.
- Top with a healthy portion of ragu.
- Garnish with a final grate of parm and a drizzle of olive oil.