Stuffed Eggplant and Polenta Tower

Meal: Dinner
Cuisine: Italian
Ingredient: Vegetables
Season: Fall
Contributor: Slow Food USA - Table Talk Recipe Contest

Directions

8 SERVINGS

Recipe Contributor: Lisa Kelly, Slow Food USA Table Talk Recipe Contest, 3rd Place
Category: Young Cook

• Prep Time: 15-20 minutes
• Cooking Time: 40-45 minutes

Cooked Polenta

1. Bring water to a boil and when it reaches a boil, add cornmeal and sea salt.
2. Reduce to simmer, add cayenne, and whisk every minute for 15 minutes, until mixture thickens.
3. When thick, remove from heat and stir in butter, until melted.
4. Pour mix evenly into an 8 x 8 greased baking sheet, and let mix stand for 5 minutes. After 5 minutes, cut out polenta with a circular cookie cutter, 1-inch thick.
5. Bring a frying pan with 2 tbsp olive oil to medium heat, add polenta rounds, and cook on each side for approximately 5 minutes or until they begin to turn golden brown.

Sauce

1. In a frying pan over medium heat, cook onions in olive oil for 6 minutes or until translucent.
2. Add all other ingredients, except for garlic, and continue cooking for 9 more minutes, stirring occasionally. Add garlic, and cook for 1 additional minute.

 Eggplant & Stuffing

1. In a bowl, mix together ricotta, egg white, salt, and pepper until creamy. Add arugula, mix well, and set aside.
2. In a frying pan, heat olive oil over medium heat until it begins to crackle.
3. Coat eggplant slices in beaten egg, then dredge through the flour/breadcrumb mixture.
4. Dip in oil, and cook on both sides, about 4 minutes on each or until golden brown and crispy.
5. Let eggplant slices dry on paper towels and assemble by stacking one layer of polenta, adding 1/4 cup ricotta mix, 1/4 cup sauce, and then topping with a fried eggplant slice.

The Story Behind the Recipe: This recipe is special to me because it reminds me of my roots. Being Italian and coming from a long line of hard-working farmers has taught me not just about the passion for food, but about what it takes to grow, harvest, and prepare an amazing meal. I recently visited Italy and was completely inspired by their love of good food. I share this recipe with my mother and grandmother, both of whom have fueled my desire to cook healthy meals. The ingredients I use come from my local farmer's market, my own garden (during the right season), or are bought organically from Whole Foods.

To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.

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