Ingredients
- 1-ounce dried porcini mushrooms, coarsely chopped
- 1 quart chicken stock, divided
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 red onion, chopped, chopped into bite sized pieces
- 1 large carrot, peeled and thinly sliced
- 3 to 4 celery stalks, cut into bite sized pieces
- 2 cubanelle peppers, chopped
- 1 red bell pepper, seeded and chopped into bite sized pieces
- 2 eggplants, peeled of half the skin, cut into bite-sized cubes
- 1 bay leaf
- Salt and pepper
- 2 tablespoons aged balsamic vinegar
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 1 cup milk
- Handful golden raisins
- 2 sprigs rosemary, leaves stripped and finely chopped
- 1 cup quick cooking polenta
- 3 tablespoons honey
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano or Romano
Description
Food Network Invites You To Try This Eggplant Stew With Honey And Golden Raisin Polenta Recipe From 30 Minute Meals.
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