DAY 260

Red Pepper Polenta with Roasted Mushroom & Eggplant Ragout

 

 

INGREDIENTS
-1 pack cremini mushrooms, sliced

1 eggplant cubed
- 4 cloves garlic, unpeeled
- 1 tbsp oil
- 1/4 tsp salt
- freshly ground pepper
- 3 cups water
- 1 large red pepper, cored, seeded and chopped
- 1 onion, chopped
- 1/2 cup plain coconut milk
- 1 cup polenta
- 1 tsp oregano
- 1/2 tsp sage

1/2 tsp agave
- salt and pepper to taste
- fresh parsley for garnish

Preheat oven to 400 degrees
 Toss sliced mushrooms, eggplant and garlic in olive oil,  Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, then peel and mince garlic.
While mushrooms roast, place water, red pepper, and lonions in a blender and blend until relatively smooth. Bring to bubbling in a sauce pan, then whisk in polenta. Lower heat and stir in coconut milk. turn to low and cook stirring often for 15-20 minutes. Stir in garlic and spices, cook for another 3-4 minutes.  Combine roasted mushrooms and eggplant, if using and season with salt and pepper and 1/2 tsp agave. Spoon polenta onto plates. Place mushrooms/eggplant in the centre. Garnish with parsley and serve.