Roasted Eggplant Polenta Squares with Pomegranate Drizzle

Ingredients

• polenta1 cup
• water4 cups
• milk1 cup
• eggplant, diced1 medium
• olive oil3 tbsp
• garlic, minced2 cloves
• tomato paste1 tbsp
• goat cheese1/2 cup
• pomegranate molasses2 tbsp
• walnuts, chopped1/4 cup
• basil, chopped2 tbsp
• salt and pepperto taste

Method

1. 1Heat the oven to 425°F and toss the eggplant with olive oil, salt, and pepper.
2. 2Roast until browned and tender, about 25 minutes, stirring once.
3. 3Meanwhile, bring water and milk to a simmer, whisk in the polenta, and cook until thick and creamy.
4. 4Stir in tomato paste, half the goat cheese, and pepper, then spread the polenta into a lined square pan.
5. 5Top with roasted eggplant and bake 10 minutes to set the layers.
6. 6Cut into squares, then drizzle with pomegranate molasses and scatter walnuts, basil, and the remaining goat cheese over the top.
7. 7Serve warm with a crisp salad or as a stand-alone lunch.

Tips

• Let the polenta cool a bit before cutting so the squares hold their shape.
• Warm the pomegranate molasses slightly for a smoother drizzle.

Nutrition