MILLET POLENTA WITH TOMATO SAUCE, EGGPLANT AND CHICKPEAS
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant. Cut it into 3/4-inch cubes and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil with olive oil. Lay the eggplant on the foil in a single layer. Roast in the hot oven for 15 to 20 minutes, until the cubes are soft when pierced with a knife and browned in spots. They'll look dry on the surface but when you pierce them with a knife you should be able to see that the flesh is soft. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that the eggplant is hermetically sealed in a big foil packet, and allow the eggplant to steam for another 15 to 20 minutes. Turn the oven down to 350 degrees.
- Begin the polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the water or stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes give the millet a stir and bake for another 20 to 25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5 to 10 minutes, until the millet is thick and no more water or stock is visible in the pan.
- While the millet is in the oven make the tomato sauce. Pulse the tomatoes in a food processor so that you have a nice puréed texture. Heat the remaining tablespoon of olive oil over medium heat in a wide nonstick skillet or saucepan and add the garlic and thyme. As soon as it begins to smell fragrant (1/2 to 1 minute), add the tomatoes, sugar, eggplant, and salt, stir and turn up the heat. When the tomatoes begin to bubble, turn the heat to medium-low and cook, partially covered and stirring often, until thick and fragrant, about 20 minutes. Stir in the chickpeas and heat through. Remove from the heat, taste and adjust seasonings.
- When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the tomato, eggplant and chickpeas mixture. Garnish with more fresh thyme and Parmesan, and a drizzle of olive oil if desired, and serve.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 13 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 9 grams, TransFat 0 grams
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Rosa Alvarez
[email protected]I would love to try this recipe with different vegetables, such as zucchini or bell peppers.
Dev Bahadur
[email protected]This recipe is a great way to use up leftover millet.
Khawajayousaf Khawajayousaf
[email protected]This dish is a great source of protein and fiber.
Yusuf Jalalzai
[email protected]I love the bright and vibrant colors of this dish.
baraka boy
[email protected]This recipe is perfect for a potluck or party.
Precious Nice
[email protected]This dish is a great way to get your kids to eat their vegetables.
Chris Turton
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Shehnoor Shehzad
[email protected]Overall, I was disappointed with this recipe.
HaDhOoD Sy
[email protected]The chickpeas were a bit too hard.
Golimhasan Mehedi
[email protected]I would have liked the eggplant to be more tender.
Liezl Arriola
[email protected]The tomato sauce was a bit too acidic for my taste.
Azeem Gujjer
[email protected]I found the millet polenta to be a bit gritty.
Agraj Aryal
[email protected]This recipe was a bit too bland for my taste.
Babish Thapa
[email protected]I'm not a vegan, but I really enjoyed this dish. It's hearty and satisfying, and I didn't miss the meat at all.
Presh _soul
[email protected]This recipe is a great way to use up leftover vegetables.
Redmi note 11 poro 5g
[email protected]I love the combination of flavors in this dish. The tomato sauce is tangy and sweet, the eggplant is tender and smoky, and the chickpeas add a nice bit of texture.
Mr Ariful
[email protected]I've made this recipe several times now and it's always a hit with my family and friends.
Shahzad Kharal
[email protected]This is one of my favorite recipes! It's so easy to make and always turns out delicious.
Tewanna Jones
[email protected]I was a bit skeptical about this recipe because I'm not a big fan of millet, but I was pleasantly surprised! The millet polenta was creamy and flavorful, and the tomato sauce, eggplant, and chickpeas were all cooked perfectly.