🇮🇹 Italian

Eggplant Polenta

Name: Eggplant Polenta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 1, finely chopped Onion; 300 g Rice; 2 tbsp Olive Oil; 50 g Parmesan Cheese; 1 tsp Dried Oregano; 2, cubed Eggplant; 600 ml Stock or Broth; 250 g Cornmeal

🇮🇹 Italian

Fluffy grains steamed with eggplant and aromatics so every spoonful is savoury and separate — a one-pot italian classic. Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 4 Medium

Ingredients

Butter40 g
Saltto taste
Onion1, finely chopped
Rice300 g
Olive Oil2 tbsp
Parmesan Cheese50 g
Dried Oregano1 tsp
Eggplant2, cubed
Stock or Broth600 ml
Cornmeal250 g

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Olive Oil in a wide pot, soften the onion, and bloom the dried oregano for 30 seconds.
3
Stir in the eggplant, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh basil.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Eggplant Polenta Stack - Everybody CAN Cook - Pak's Kitchen S2E9 · on YouTube