Mushrooms, eggplant, thyme, and veggie ground are a match made in heaven. Folded into a tomato sauce spiced with the comforting fall flavours of cumin, oregano, cinnamon, and smoked papprika. This ragu is served over creamy polenta, it doesn’t get much better than this!
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You will need
Thinly slice the mushrooms. Cut the eggplant and the onion in small dice.
Separate the thyme leaves from the stem.
Cook the veggie ground & vegetables: In an oiled pan on medium heat, add the onion, veggie ground, eggplant and mushrooms. Season with salt & pepper. Cook for 15 minutes.
Finish the ragu: Add the polenta spice blend to the vegetables and veggie ground. Cook for 1 minute. Add the signature tomato sauce, and 1/3 cup (2p), 2/3 cup (4p), 1 cup(6p) of water.
Taste and adjust the seasoning. Let simmer uncovered on low heat until the polenta is ready (step 5).
Finish the polenta: Once the water and milk is almost boiling, slowly add in the cornmeal whisking constantly.
Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, 3 minutes.
Garnish & serve: In individual bowls, place the polenta. Top with the ragu and garnish with thyme.
Dr. Herrington's Health Fact
Eggplant contains a potent anioxidant called nasunin, Nasunin has been shown to help protect brain cell membranes from damage.
Cooking with Kids
Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.
Making this recipe with kids?
Ask the child to help by completing step 5:
- complete the polenta
Recommended Wine Pairing
Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Price (SLGA): $10.58
Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Price (SLGA): $11.26
Note: We cannot guarantee any dish is allergen free.