Polenta bake

Mushrooms, eggplant, thyme, and tofurkey are a match made in heaven. Folded into a tomato sauce spiced with the comforting fall flavours of paprika, cumin, oregano, cinnamon, and smoke. This ragu is served over creamy polenta, it doesn’t get much better than this!

  • preparation time: 15 min
    Total time:
    35 min
  • difficulty level: 1
  • recipe ID: PB34
  • cuisine region: Fusion Italian

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Tools

  • knife
  • whisk
  • medium pot
  • pan
  • cutting board

Preparation

1

Prepare the vegetables:  Wash and clean all produce. Slice the mushrooms in about ½ cm slices. Dice the eggplant and the onion in about 1 cm dices. Mince the fresh thyme.

 

2

Cook the tofurkey & vegetables: In a large pan on medium heat, add oil (1/2 tsp, 1 tsp), salt (1/4 tsp, 1/2 tsp), onion, tofurkey, eggplant and mushrooms. Cook about 15 minutes or until the eggplant is tender.

While the vegetables are cooking, in a medium pot, combine water (1 1/2 cup, 3 cup), the coconut mylk and salt (1/4 tsp, 1/2 tsp). Bring almost to a boil on medium heat.

Note: The coconut mylk will solidify and separate in the fridge. It will become nice and creamy when warmed up.

3

Finish the ragu:  Add the polenta bake spice blend to the pan and let cook for an additional minute. Add the signature tomato sauce, and water (1/4 cup, 1/2 cup). Adjust the seasoning. Let the flavour develop on low heat until the polenta is ready. 

4

Finish the polenta: Once the water and coconut milk is almost boiling, slowly stir in the cornmeal stirring constantly with a whisk. Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, about 3 minutes.

5

Garnish & Serve: In individual bowls, place the polenta and the ragu, garnish with fresh thyme and serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

eggplant

1 small

1 medium

mushrooms

100 gr

200 gr

onion

1 small

1 medium

thyme

2 gr

4 gr

tofurkey

150 gr

300 gr

polenta bake spice blend

1 1/2 tsp

3 tsp

signature tomato sauce

3/4 cup

1 1/2 cup

coconut mylk

1/2 cup

1 cup

cornmeal

1/2 cup

1 cup

oil*

1/2 + 1/2 tsp

1 + 1 tsp

pepper*

1/8 tsp

1/4 tsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

water

1 1/2 cup + 1/4 cup

3 cup + 1/2 cup

Dr. Herrington's

Regina Naturopathic

EGGPLANT
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
Region: Canada
Colour:
Red
Alcohol: 12.5%
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.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $11.26

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information