Eggplant Stew With Honey And Golden Raisin Polenta
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (chopped)1
Bay Leaf1
Salt2 tbsps
Balsamic Vinegar (aged)1 cup
Milk3 tbsps
Honey2 tbsps
ButterDirections:
1
Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat
2
Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat
3
Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them
4
Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster
5
Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar
6
Remove the reconstituted dried mushrooms to the pot with a slotted spoon
7
Pour in all but the last few tablespoons of mushroom stock
8
The last of the stock can hold a little loose grit from the dried mushrooms
9
Add tomatoes and break up with a wooden spoon
10
Simmer over low heat the last few minutes before serving
11
Adjust salt and pepper
12
Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat
13
Whisk in polenta and stir 3 minutes until thickened
14
Remove from heat and stir in honey, butter and cheese
15
Pile some polenta in shallow bowls and spoon the stew around the polenta