EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
- Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
- Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
- Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
- Pile some polenta in shallow bowls and spoon the stew around the polenta.;
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Dan Giesbrecht
[email protected]This recipe was a waste of time and ingredients. I would not recommend it to anyone.
Rushwak jama
[email protected]I didn't like this dish at all. The eggplant was too mushy and the sauce was too sweet.
Ramesh Raj Gautam
[email protected]This dish was okay, but I think I'll stick to my usual eggplant recipe.
Mason Nielson
[email protected]I'll definitely try this recipe again.
Abigail Bolland
[email protected]Not bad!
Elizabeth Nyarko
[email protected]This recipe was easy to follow and resulted in a delicious meal. I will definitely be making it again!
Pawan Raja
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good. The sauce was flavorful and the eggplant was cooked perfectly.
Teisha Carothers
[email protected]This dish was a hit at my dinner party. Everyone loved the combination of flavors and textures.
Xxxwz Ali
[email protected]Loved it!
Chukwukadibia nnamdi precious
[email protected]This recipe is a keeper! The eggplant stew was flavorful and the polenta was creamy and delicious. I will definitely be making this again.
Daisycriesred
[email protected]The eggplant stew was delicious, but the polenta was a bit bland. I think I'll add some cheese or herbs to it next time.
Naeem Chand
[email protected]This dish was a bit too sweet for my taste, but I liked the combination of eggplant and polenta. I think I'll try it again with less honey next time.
Urban Media
[email protected]I love this recipe! The eggplant stew is hearty and flavorful, and the polenta is a perfect accompaniment. I've made it several times and it's always a hit.
Electric Work
[email protected]This recipe was easy to follow and resulted in a delicious and satisfying meal. The eggplant was soft and flavorful, and the sauce was rich and tangy. I will definitely be making this again!
Hooyo Macaan
[email protected]Wow! This dish exceeded my expectations. The eggplant was cooked to perfection, and the sauce was flavorful and well-balanced. The polenta was a great addition, adding a creamy texture to the stew.
The Pro Grammar
[email protected]This eggplant stew was a delightful culinary journey. The combination of flavors and textures was exceptional. The tender eggplant, sweet honey, and plump golden raisins complemented each other perfectly. The polenta added a creamy richness that bala