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Step by Step to Making Best Eggplant and mushroom polenta bake

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Eggplant and mushroom polenta bake

We hope you got insight from reading it, now let’s go back to eggplant and mushroom polenta bake recipe. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you cook that.

Here are the ingridients that are required to produce a heavenly Eggplant and mushroom polenta bake:

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

Done with the ingridients? Below are the procedures on preparing 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..

Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Arrange eggplant slices snugly in a single layer. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.

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