April is here and I say hallelujah! I didn't want to curse anything in yesterday's post by mentioning anything about health related matters.
March was the month for doctor appointments and checkups. Some things went south such as.....Doug was stricken with Bell's Palsy and has been dealing with partial paralysis, I had an out patient procedure and they gave me some amnesiac drugs - my memory is horrid right now. Aja got herself a bladder infection. But March is over and I say good riddance!
On to a better month and let me get my blogging mojo back! Two things good things I would like to share today - the first is an announcement that both this blog and my book blog are featured at Carole's Chatter this month. Thank you, Carole, I feel honored!
The second thing I want to share is this yummy meal. It goes a treat with freshly baked bread. It's called Cheesy Skillet Polenta and Eggplant Bake and I found the recipe from America's Test Kitchens.
Once you cook the eggplant mixture it's set aside and you use the same pan for the polenta. Here you can see it's almost ready, cheese has been liberally heaped on.
Here is another snap so you can see the layers and textures. It's a one-pan meal so it doesn't get any easier for clean-up. Yesss!
While this was a delicious meal to enjoy on the back porch with salad, fresh bread and a bottle of Dreaming Tree Chardonnay......it was light enough that we may have a piece of fish with it next time. Definitely keeping this recipe around for a quick supper.
Cheesy Skillet Polenta and Eggplant Bake
1/4 cup olive oil
1 pound eggplant, cut into 3/4 inch pieces
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
salt and pepper
3 1/2 cups water
1 cup instant polenta
3/4 cup Parmesan cheese, grated
4 oz Fontina cheese, shredded
1/3 cup chopped basil
Heat oil in 12-inch skillet then add eggplant and cook, without stirring, until it begins to brown. About 4 minutes. Reduce heat to medium and continue to cook, stirring occasionally until tender. Stir in garlic and cook about 1 minute.
Add tomatoes and simmer until thickened, about 3 minutes. Season with salt and pepper, transfer to a bowl. Set aside.
Add water to now empty skillet and bring to a boil. Gradually whisk in Polenta and some more salt. Cook over medium heat, whisking until very thick, about 5 minutes.
Take off the heat and stir in Parmesan. Spread Polenta evenly in skillet and partially up the sides. Pour the eggplant mixture over Polenta. Now top with fontina.
Linking up with Beth Fish's Weekend Cooking Series. Happy April to you all!