A perfect side dish for a homestyle meal with just about any meat! Chicken, Lamb, Red Meat, Sausages, etc. etc. You can make substitutes with the types of vegetables as you see fit. Many people like adding butternut or acorn squash, parsnips, turnips, mushrooms, and leeks!
Boil 4 cups of water. Slowly whisk in 1 cup of dried Polenta. Simmer and stir frequently for 5 - 10 minutes Whisk in cheese, jalapenos, and a little salt until completely blended. Pour into casserole dish or baking pan and put in the refrigerator to cool for at least 1/2 hour. Some say 2 hours, but 1/2 hour works just fine.
Chop all vegetables. In a large pot/saucepan, on medium heat 2 tablespoon of olive oil until hot. Stir in and cook onions, eggplant and garlic and cook for 5 - 10 minutes, until onions are transparent, but don’t burn the garlic! Add zucchini, pepper, and tomatoes. Add olive oil as necessary to prevent burning, but don’t over do it. Stir in chopped tomatoes from package. Add parmesan, spices and salt and pepper. Stirring all the time. Slowly add white wine and/or vegetable stock to create a saucy base. Simmer for about 40 minutes. Higher heat can be used but reduce cooking time to about 30 minutes Until all vegetables are nice texture to eat…whatever your preference is!
Remove Polenta from fridge and cut into square (hearts, stars, or circles, whatever). Spatula onto plates and top with delicious vegetable stew. Enjoy!
By Jackie Goneconti