Cornmeal Loaf With Aubergine Sauce

Name: Cornmeal Loaf With Aubergine Sauce
Yield: 6.0
Ingredients: Loaf; 2.0 tablespoon Butter; 2.5 cup Water Or Vegetable Broth; 1.0 cup Polenta Or Coarse Cornmeal; 1.0 teaspoon Kosher Salt; 0.5 cup Grated Parmesan Or Asiago Cheese Aubergine Sauce; 1.0 pound Eggplant; 3.0 teaspoon Kosher Salt; 3.0 tablespoon Olive Oil; 2.5 pound Tomatoes Seeded And Cut In Half Crosswise; 1.0 Red Bell Pepper; 1.0 Green Bell Pepper; 1.0 Onion; 1.0 tablespoon Fresh Oregano; 1.0 tablespoon Fresh Basil; 2.0 drop Red Pepper Sauce; 14.0 Black Olives

Cornmeal Loaf With Aubergine Sauce is a home-style recipe made with Loaf, Butter, Water Or Vegetable Broth, Polenta Or Coarse Cornmeal, Kosher Salt, and Grated Parmesan Or Asiago Cheese Aubergine Sauce. Serves 6.

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🍽 Serve 6.0

Ingredientes

Loaf
2.0 tbsp Butter
2.5 cup Water Or Vegetable Broth
1.0 cup Polenta Or Coarse Cornmeal

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Preparo (prévia)

1
Butter an 8 by 8-inch baking pan with 1 tablespoon of the
2
butter. Preheat oven to 375 degrees. In a 3-quart saucepan,

bring the water or vegetable broth to a boil. Reduce to medium

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