Powerhouse Eggplant Polenta
with Zucchini and Walnut Salsa
If vegetables had personalities, eggplant would be something of a bossy, brash, and biting figure, no doubt. But when treated right, it’s incredibly tender and giving. Which is why we’re roasting it with just a dash of Mediterranean spices and herbs so that its best features can really shine, then drizzling it with a basil walnut salsa that adds plenty of herby oomph.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Eggplant
1 unit
Zucchini
1 tablespoon
Tuscan Heat Spice
1 cup
Milk
(Contains Milk)
1 unit
Veggie Stock Concentrate
½ cup
Polenta
1 ounce
Walnuts
(Contains Tree Nuts)
½ cup
Parmesan Cheese
(Contains Milk)
¼ ounce
Thyme
Not included in your delivery
7 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.
In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.
Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.
Toss eggplant and zucchini on baking sheet with a pinch of salt, a drizzle of olive oil and Tuscan heat spice (to taste—it’s spicy). Broil until tender and lightly browned, 10-12 minutes, tossing halfway through.
Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and pepper
Divide polenta between plates. Top with veggies and drizzle with walnut salsa.
