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Eggplant And Mushroom Polenta Bake

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Eggplant And Mushroom Polenta Bake

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 pounds japanese eggplant, large dice
  • 1 pound cremini mushrooms, stems trimmed and mushrooms quartered
  • 1/3 cup dry red wine
  • 1/2 medium yellow onion, small dice
  • 1 teaspoon dried oregano
  • 3/4 teaspoon red pepper flakes
  • kosher salt
  • 5 medium garlic cloves, minced
  • 1/2 cup green olives, pitted and coarsely chopped
  • 1 (14-1/2-ounce) can crushed tomatoes
  • 1 cup water
  • freshly ground black pepper
  • 3 cups water, plus more as needed
  • 2 cups whole milk
  • 2 teaspoons kosher salt
  • 1 1/2 cups polenta (or coarsely ground cornmeal)
  • 1/2 cup finely grated parmesan cheese (about 1 1/2 ounces)
  • 1 1/2 cups shredded fontina cheese (about 5 ounces)
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Published 2014-09-09 12:23:23 (2 years ago).

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