The season is just right for summer squash and eggplant.  When I think of those two vegetables, I think Italian. Most people associate eggplant with the popular parmesan, but that requires breadcrumbs along with cheese.  Although this recipe is vegan and gluten free, it doesn’t have to finish that way.  There is the option to use Parmesan cheese in the polenta and can be sprinkled on the top just like spaghetti.  The zucchini and the eggplants were purchased from the farmer’s market.  I also added shitake mushrooms, garlic and onions that I had on hand.  The tomatoes I used were from my own garden, but feel free to used canned tomatoes in its place.

Polenta is a quick and easy grain to use in the place of pasta.  Since most corn is a GMO substance, I strongly recommend using an oganic, non-GMO corn meal. Once it’s finished cooking, I placed mine in a. 9x12 casserole dish to let it cool and give it some shape. If there is time, place it in the oven to allow the top portion to dry out a little giving it some crunch. The best part of cooking is there are lots of options. Eat well, feel better.

Weather outside is sunny and very humid, temperature is currently 83 degrees.

Listening to Lauren Daigle Radio on Pandora

Scent in the diffuser today is Lavender

Summer Vegetable Medley with Polenta

Ingredients:

Polenta:

• 4 cups water

• ½ tsp salt

• 2 TBS olive oil

• ½ tsp dried oregano

• ½ tsp crushed red pepper

• 1 ½ cups organic cornmeal

• (½ cup shredded Parmesan cheese, optional)

Mixture:

• 1 medium sized onion, sliced and cut in half

• 1 large garlic clove, minced

• 1 large eggplant, diced

• 1 large zucchini, diced

• 1 cup shiitake mushrooms, cut into pieces

• 1 tsp basil

• 1 tsp salt

• 1 cup tomatoes 

  • Or one can of diced tomatoes, with juice

• ¾ cup prepared marinara sauce (omit if using can tomatoes with juice)

Directions:

1.  Put the water, salt, olive oil, oregano, and red pepper flakes in a heavy-bottomed pot and bring to a boil.  Whisk in the cornmeal as you pour into the boiling water in a steady stream. Bring back to a boil; reduce the heat to a very low simmer, and cook, stirring occasionally, until the texture is smooth and creamy, 15-20 minutes.  Remove from the heat and stir in the Parmesan cheese, if using.

2. While the water is boiling, place onion and garlic in a large skillet with a TBSP of water on medium heat.  Sauté for several minutes.  Add the eggplant, zucchini, and mushrooms until nearly soft.

3.  Add tomatoes (fresh or canned) along with the sauce, basil and salt.  Cook an additional 5 minutes.  Keep warm.

4. Place polenta onto a place and top with vegetable medley and cheese if desired.

Can be served with a side salad or soup.