Cornmeal Loaf with Aubergine Sauce
| Yield: | 6 Servings |
| Categories: | Sauces |
| Loaf | ||
| 2 | tb | Butter |
| 2 1/2 | c | Water or vegetable broth |
| 1 | c | Polenta or coarse cornmeal; * see note |
| 1 | ts | Kosher salt |
| 1/2 | c | Grated Parmesan or Asiago cheese |
| Aubergine Sauce | ||
| 1 | lb | Eggplant; cut into 1/2" cubes |
| 3 | ts | Kosher salt |
| 3 | tb | Olive oil |
| 2 1/2 | lb | Tomatoes; seeded and cut in half crosswise |
| 1 | Red bell pepper; cut into 1/2" cubes | |
| 1 | Green bell pepper | |
| 1 | Onion; finely diced | |
| 1 | tb | Fresh oregano |
| 1 | tb | Fresh basil |
| 2 | dr | Red pepper sauce; or to taste |
| 14 | Black olives; for garnish |
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