Polenta pie with vegetarian sauce on spinach cream
single courses from Italy - Puglia
Polenta with eggplant sauce
Polenta with eggplant sauce
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
We learn about good values and vegetables properties. Carrots rich in beta carotene, a purifying substance, eggplant rich in fiber and ginger with antifiamatori properties. In short, a good and healthy dish.
preparation
step 1
We wash and We peel the vegetables while the eggplant to leave their skins.
step 2
With the knife do the vegetables into small cubes, carrot, leek and eggplant.
step 3
In a saucepan we put the oil, we do just heat and add the vegetables, amalgamiamo well and add the white wine.
step 4
Let evaporate and put the tomato sauce, we adjust with salt and let cook over moderate heat for 30 minutes with lid. If necessary add a little 'of water.
step 5
Meanwhile the sauce cooks who prepare the polenta as it is written on the packaging. When cooked, add 3 tablespoons of grated Parmesan cheese and 1 special spoon grated ginger satin and amalgamiamo all.
step 6
Take a 25x35 pan and pour the polenta anoint of oil. Amalgamiamo well and let's tidy up for 5 minutes.
step 7
Turn the polenta onto waxed paper and cut the squares not very large, impiattiamo polenta with hot sauce, and enjoy your meal.
step 8
I use the Valsugana polenta a pack.