Baked Polenta with Eggplant, Sun-dried Tomatoes, and Basil Sauce

Recipe-10972

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1 cup milk
1 cup polenta or coarsely ground yellow cornmeal
1 eggplant (about 1 pound), pricked in several places with a fork
1 teaspoon coarse sea salt
1/3 cup freshly grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
3 cups chicken stock, preferably homemade
3 oil packed sun dried tomatoes, finely diced
6 medium size ripe plum tomatoes (about 1 pound), peeled, seeded, and diced
¼ cup (firmly packed) fresh basil leaves, cut into julienne
¼ teaspoon freshly ground black pepper
¼ teaspoon white pepper
½ cup crumbled feta
½ cup finely chopped onion
½ medium size sweet onion, such as Maui or Walla Walla, coarsely chopped

Recipe Preparation

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