Crispy Polenta with Eggplant and Romesco Sauce Recipe
This Crispy Polenta with Eggplant recipe features golden seared polenta cakes paired with tender roasted eggplant slices, topped with a vibrant romesco sauce and peppery arugula. Ideal as an appetizer, side dish, or a fulfilling meatless dinner, this dish offers a bright, flavorful twist on classic eggplant and polenta preparations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 5
- Category: Appetizer, Side Dish, Meatless Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 medium eggplant
- 18 ounces tube of prepared polenta
- 2 cups arugula
- ¼ cup olive oil, divided
- Kosher salt and pepper, to taste
Romesco Sauce
- 10 ounces roasted red peppers, drained if jarred
- ½ cup sliced almonds, lightly toasted
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 clove garlic, peeled
- 1 teaspoon smoked paprika
- ¼ cup parsley, roughly chopped
- Pinch cayenne pepper
Instructions
- Prepare the Eggplant: Trim the ends of the eggplant and slice it into ⅓ inch thick rounds. Place the slices on a wire rack set over a baking sheet. Generously sprinkle kosher salt on both sides of each slice and let them sit for 10 minutes to draw out moisture. Rinse the salt off under cool water and pat the slices dry thoroughly with a clean towel.
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange the eggplant slices in a single layer on it. Lightly brush both sides with olive oil and season with a light sprinkle of black pepper. Roast the eggplant for 10 minutes, then flip the slices and roast for another 5 to 10 minutes until tender and slightly golden.
- Sear the Polenta: While the eggplant roasts, slice the prepared polenta tube into 12 even rounds. Season each round with black pepper. Heat 2 tablespoons of olive oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat. In batches, cook the polenta rounds until golden and crispy on both sides, about 4 to 5 minutes per side. Remove and transfer them onto a serving platter.
- Make the Romesco Sauce: Combine the roasted red peppers, toasted almonds, tomato paste, red wine vinegar, garlic, smoked paprika, parsley, and cayenne pepper in a blender. Process on medium-high speed until smooth but retaining a slightly grainy texture. Transfer the sauce to a small pan and warm over low heat until heated through.
- Assemble and Serve: Layer roasted eggplant and seared polenta on a serving platter. Spoon the warm romesco sauce generously over the stack and top with fresh arugula. Serve immediately for the best flavor and texture.
Notes
- Polenta cakes can be prepared ahead of time and reheated in a frying pan over medium heat to restore crispness.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.
- For extra flavor, consider adding a squeeze of fresh lemon juice to the romesco sauce before serving.
- Using a cast-iron skillet helps achieve the ideal crispy crust on the polenta.
