Mediterranean Creamy Polenta Bake with Eggplant-Olive Ragout and Goat Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a large baking tray, toss with 1 tablespoon olive oil and 1/2 teaspoon salt, and roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the crushed tomatoes, Kalamata olives, capers, dried oregano, sweet paprika, 1/2 teaspoon salt, and black pepper to the skillet. Cook over medium-low heat for 8 minutes until thickened into a ragout.

4. 4

   Add the roasted eggplant to the ragout and stir well. Cook for 2 more minutes so the flavors combine. Set aside.

5. 5

   In a medium saucepan, bring the water, milk, and remaining 1/2 teaspoon salt to a boil. Reduce the heat and slowly rain in the polenta, whisking constantly. Cook for 5 minutes, stirring, until thickened.

6. 6

   Remove the polenta from the heat and stir in the grated Parmesan and butter until melted and creamy.

7. 7

   Lightly grease a baking dish about 8 x 11 inches with a few drops of olive oil. Spread half of the polenta on the bottom, cover with all of the eggplant ragout, and finish with the remaining polenta.

8. 8

   Scatter the crumbled goat cheese and pine nuts over the top. Bake at 220 °C / 425 °F for 15 minutes, until bubbling at the edges and lightly golden on top.

9. 9

   Remove the dish from the oven and let it rest for 5 minutes. Finish with the fresh parsley, lemon zest, and the remaining 1 tablespoon olive oil before serving.