Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.
Instructions
1
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.
2
While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.
3
Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.
4
Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.
5
Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.
6
While the vegetables are simmering, bring a separate pot of water to a boil.
7
Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).
8
Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.
9
To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.
