Ingredients
Serves 6
| 1 cup | eggplant, cut into small cubes | |
| 3 small or 2 medium | zucchini, cut into small cubes | |
| 1 | red onion, cut into 1 inch cubes | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 tsp | Pastene Hot Crushed Peppers | |
| 2 tsp | fresh rosemary, chopped | |
| 1 Tbsp | Pastene Balsamic Glaze | |
| 1 | 14.5 oz can Pastene Fire Roasted Diced Tomatoes (drained) | |
| kosher salt to taste | ||
| 2 cups | Pastene Instant Polenta | |
| 4 Tbsp | unsalted butter | |
| 4 oz | gorgonzola dolce cheese | |
| ½ cup | Pastene Grated Parmesan Cheese |
Directions
Prep Time: 10 minutes | Cook Time: 25 minutes
- Preheat oven to 400° F.
- Place eggplant, zucchini and onion on a baking sheet. Sprinkle with extra virgin olive oil and minced garlic and roast for 20 minutes or until soften and browned.
- Remove pan from oven and add crushed peppers, fresh rosemary and balsamic glaze distributing evenly over the vegetables. Next add the drained can of fire roasted tomatoes stirring gently to not break up the vegetables.
- Place 2 quarts salted water in a saucepan on high heat. When boiling, slowly add the polenta stirring constantly until thickened, about 3 minutes. Remove from heat and add butter and cheeses, stirring to combine.
- Put the polenta in a serving dish or in individual bowls. Place vegetable mixture on top of polenta and add a light drizzle of balsamic glaze before serving.
