Skip to main content

Italian Recipes

Powerhouse Eggplant Polenta

Powerhouse Eggplant Polenta

Powerhouse Eggplant Polenta

with Zucchini and Walnut Salsa

Recipe Development TeamPublished on April 06, 2017

3.8

(804 customers rated)

Get Free Steak + 10 Free Meals

If vegetables had personalities, eggplant would be something of a bossy, brash, and biting figure, no doubt. But when treated right, it’s incredibly tender and giving. Which is why we’re roasting it with just a dash of Mediterranean spices and herbs so that its best features can really shine, then drizzling it with a basil walnut salsa that adds plenty of herby oomph.

Tags:

Gluten-free

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Eggplant

1 unit

Zucchini

1 tablespoon

Tuscan Heat Spice

1 cup

Milk

(Contains: Milk)

1 unit

Veggie Stock Concentrate

½ cup

Polenta

1 ounce

Walnuts

(Contains: Tree Nuts)

½ cup

Parmesan Cheese

(Contains: Milk)

¼ ounce

Thyme

Not included in your delivery

7 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat50 g

Saturated Fat18 g

Carbohydrate50 g

Sugar13 g

Dietary Fiber9 g

Protein24 g

Cholesterol70 mg

Sodium610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Pot

Instructions

Chop Walnuts

1

Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.

Make Walnut Salsa

2

In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.

Prep Veggies

3

Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.

Roast Veggies

4

Toss eggplant and zucchini on baking sheet with a pinch of salt, a drizzle of olive oil and Tuscan heat spice (to taste—it’s spicy). Broil until tender and lightly browned, 10-12 minutes, tossing halfway through.

Cook Polenta

5

Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and pepper

Plate and Serve

6

Divide polenta between plates. Top with veggies and drizzle with walnut salsa.

Meal right image

Explore Similar Recipes

Polenta Recipes

Meal left image

More delicious recipes with similar ingredients

Glazed Gingery Turkey Patties

with Mushroom Teriyaki & Carrot-Zucchini Jumble

Gnocchi Bolognese

with Fresh Tomato Sauce, Carrots, and Parmesan Cheese

Cranberry Pork Chops

with Herbed Rice and Orange-Glazed Carrots

Lobster Ravioli Lasagna Gratin

with Heirloom Grape Tomatoes and Asparagus

Lemon Dill Lobster Ravioli and Shrimp

and Marinated Zucchini Ribbons

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Spring Tortelloni Gratin

with Basil Pesto & Asparagus

Pearled Couscous Salad

with Citrus & Fennel

Sausage and Tomato Risotto

with Lemony Zucchini Ribbons

Lemon Pepper Chicken Linguine

with Spinach and Parmesan

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce

Chicken, Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

Lemon-Feta Chicken & Chickpea Rice Bowls

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce

Pear and Grapefruit Salad

Cauliflower Mac and Cheese

with Balsamic-Arugula Salad

Fig & Brie Flatbread with Thyme-Caramelized Onions and Balsamic-Arugula Salad

Seitan Sloppy Joes

with Arugula Salad

Polenta Pancakes

with Mushroom Gravy and Tangy Arugula Salad

Lobster Ravioli and Shrimp in a Lemon Cream Sauce

with Zucchini Ribbons

Highest-rated dinner recipes

Beef with Cheddar-Gouda Fondue

with Asparagus, Fingerling Potatoes, Apple & Baguette

Shrimp Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

One-Pot Bean, Poblano & Turkey Soup

with Blue Corn Tortilla Chips, Monterey Jack & Lime Sour Cream

Fully Loaded Organic Beef Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Chicken Sausage Pomodoro Penne Bake

with Zucchini, Mozzarella & Herbed Ricotta

Loaded Baked Potato Soup

with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce

Shrimp & Poblano Corn Chowder

with Old Bay Toast

Bacon & Mushroom Risotto

with Thyme, Parmesan & Scallions

One-Pot Cowboy Pork & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

Fully Loaded Pork Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Southern-Style Bacony Shrimp over Grits

with Charred Corn & Scallions

Bacon, Apple & Cheddar Spinach Salad

with Dried Cranberries, Walnuts & Honey Dijon Dressing

Turkey & White Bean Chili Verde

with Sour Cream

Soy-Glazed Salmon with Rice

plus Chili-Roasted Green Beans, Pickled Cukes & Sweet Heat Aioli

Shrimp & Scallop Scampi

with Parsley & Parmesan

Silky Sicilian Chicken Penne

tossed with Mushrooms, Zucchini & Tomatoes

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Cherry Ancho Duck Breasts

with Pistachio Rice and Roasted Carrots

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Turkey & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

This week's must-try HelloFresh recipes

Chinese-Style Speedy Beef Ramen Noodles

with Garlic Chili Oil & Sesame Seeds

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans

Creamy Lemon-Herb Pork Chops

with Balsamic-Glazed Brussels Sprouts & Carrots

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy

Sweet Thai Chili Pork Filet

with Zesty Rice & Roasted Broccoli

Creamy Mushroom Chowder with Couscous

plus Spinach, Croutons & Lemon

One-Pan Smashed Black Bean Tacos

with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema

Creamy Zucchini Orzotto

with Toasted Panko & Lemony Arugula Salad

Shrimp Spaghetti with a Kick

with Garlic Herb Butter & Zucchini

Sweet Soy-Glazed Salmon & Kale Salad

with Cabbage, Pickled Veggies & Peanuts

Mandarin Orange Trout with Asparagus

plus Golden Rice, Dill Crème Fraîche & Lemon

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

Tomato, Mozz & Creamy Pesto Panini

with Arugula Salad & Dijon Vinaigrette

Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

Sweet & Smoky Pork Filet

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

Ginger-Ponzu Turkey Patties

with Broccoli Cabbage Salad & Sweet Chili Mayo

Turkish-Spiced Cauliflower Bowls

with Rice, Peas & Cilantro-Cumin Yogurt Sauce

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan

Faster-Than-Takeout Pork Wonton Soup

with Bok Choy, Cabbage, Carrots & Wonton Strips