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Polenta pudding with eggplant

Polenta pudding with eggplant


from what I still had in the fridge, don't throw anything away from the cycle :))

  • 1/2 vanata
  • 1 red onion
  • 2 cloves of garlic
  • 1 ripe peeled tomato
  • yesterday's cold polenta
  • 1 or
  • 150 g minced pork
  • butter for greased tray
  • salt pepper
  • oil
  • greenery
  • 50 g grated cheese and cheese
  • little ketchup

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Polenta pudding with eggplant:

Put the peeled eggplant on the grater and cook together with the onion cut into scales and sliced ​​garlic cloves. Add the meat first and then the chopped tomato without the peel, salt and pepper. Grease a tray with butter (I used the tray of a silicone heart). Beat an egg and add to this cooled composition, then add a little finely chopped greens.

Place a cold polenta top of yesterday, pass it well with your fingers and then pour the thick mixture with eggplant on top. Grate a little cheese and cheese and then sprinkle with a little ketchup. Put in the oven to brown. It is very tasty.


Eggplant stew with polenta

Eggplants are washed, cleaned and cut into slices up to 1 cm thick. Place on a wooden chopper and press coarse salt. Leave to drain for half an hour, then pass through a stream of water and boil for 2-3 minutes. Remove from boiling water and set aside.

Separately, cook the chopped onion. Add diced carrots and celery, finely chopped garlic, sliced ​​peppers and donuts and eggplant. Stir gently and simmer for 4-5 minutes. Then pour hot water, just enough to cover all the vegetables and let it simmer for 15-20 minutes. Add the peeled and diced tomatoes and cook for another 10 minutes. Match to taste with salt, pepper and green parsley and pour into a baking dish, which is placed in a hot oven over low heat.

For the polenta, put a liter of boiling water. When it boils, add the malai in the rain, stirring constantly with a wooden spoon. Let it boil for 20-25 minutes, then add half of the butter and the grated permezan, mixing well. Pull the polenta off the shanks, with a spoonful of soup, take small portions that are placed in the stew tray. Sprinkle the rest of the butter over the polenta and bake for 10-15 minutes. Serve immediately.


What ingredients do we use for Balmos, the shepherd's, Moldovan, polenta and cheese recipe?

  • 2 liters of milk (sheep, goat or cow)
  • 7-800 g of Malay
  • 200 g butter (min. 80% fat)
  • 1.5-2 kg of cow, sheep, goat
  • 1 teaspoon salt (if the cheese is not already salted)

How do we prepare Balmos, a shepherd's, Moldovan, polenta recipe with cheese?

You can read further the written recipe or go directly to the video recipe, by clicking on the picture:

VIDEO RECIPE

We boil the milk, we add most of the butter, we stop about 50 grams of butter, we will use it at the end.

When the milk boils, add the malai in the rain, during which time mix quickly with a whisk. As in the city, as in the country, a large facade is used.

We leave a little aside, depending on how thick it is.

Reduce heat and stir non-stop using the whisk. We will then use a wooden spoon to mix.

Depending on how thick the mixture is, you can add more corn, I used about 750 grams of corn in total.

Let everything simmer for 10 minutes. It is important to have a thick cast iron pan, it is ideal to have a pot of tuci.

I add the cheese, I break it by hand, I like it to stay big.

Mix everything very well, then turn off the heat and put on top the butter that I kept at the beginning. It will not allow a crust to form on top.

How to serve balmos?

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Balmos, shepherd's recipe, Moldovan, polenta with cheese


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(5 points / total votes: 13)

Mari Ana 2 years ago - 11 March 2015 14:14

Re: Eggplant in tomato sauce with polenta

Raman the lasagna. I didn't like the combination very much. But it's ok and it's definitely good to let it cool, otherwise you can't cut it in any way. Although it can be eaten anyway.

Ioana 2 years ago - 11 March 2015 15:32

Re: Eggplant in tomato sauce with polenta

Mari Ana 2 years ago - 14 March 2015 22:12

Re: Eggplant in tomato sauce with polenta

Ioana 2 years ago - March 15, 2015 10:07

Re: Eggplant in tomato sauce with polenta

I know, but I can't help it, I like to "see" happy people at the table

Ruxandra 2 years ago - March 21, 2015 2:55 PM

Re: Eggplant in tomato sauce with polenta

We liked it! I made this recipe a week ago and my friend and I really liked it ... So ... we're making it again now. Initially we were quite skeptical about the soy sauce, but we said let's go on your own - and we did well! It looks a lot like ratatouille, but we seem to like this variant more

Titi 2 years ago - 7 April 2015 14:54

Re: Eggplant in tomato sauce with polenta

Hello, I think that if you peeled the eggplant, it was better that you no longer felt eggplant skins in your mouth. It's a bit more work but it's healthier, especially since that eggplant you don't know why the hands were touched and how clean they were, or if there are no substances from acid rain or various radiations in that shell. I'm sorry that there are such comments, but if you analyze the advice better, I think you will be more careful in the future.

Ioana 2 years ago - 7 April 2015 15:05

Re: Eggplant in tomato sauce with polenta

the eggplant is washed before use, like any fruit that is eaten peeled. so the problem of dirt disappears.

if the eggplant is young you will not feel hard skin in such stews. I almost never clean the eggplant. unless the eggplants are large and feel the skin harder, then I clean them completely or semi-clean them (with the vegetable peeler I only take strips of the peel, as seen here in the picture below [link]).

I think there are many vitamins in the peel of vegetables. many shells are edible, it's a shame to throw them away.


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Polenta with eggplant sauce

Prepare first eggplant sauce:

Heat the oil in a pan and fry the eggplant cubes for 15 minutes, over medium heat, until nicely browned.

Remove the eggplants and drain as much oil as you can. Discard the oil from the pan and, in the same pan, now put the tomato paste and add back the eggplant cubes. Cook them together for 2 minutes. Add the wine and cook for a minute. Then add the chopped tomatoes, water, 1/4 teaspoon salt, sugar and oregano and cook for another 5 minutes.

Put the sauce aside and prepare the polenta:

Clean the raw grains from each corn cob with a sharp knife. Boil them in enough water to cover them with 1 mm, in a pot, over low heat. Boil them for 12 minutes.

Remove the cooked corn kernels and keep the water in which they boiled. Pass them with a blender or food processor, adding a little of the liquid in which they boiled.

Put the mashed corn back in the pot with water in which it boiled and cook for 10-15 minutes on low heat until the mixture thickens and reaches the consistency of a puree.

Incorporate the cubes of butter, crushed feta, 1/4 teaspoon salt and a little ground pepper and simmer for another 2 minutes.

Serve hot with eggplant sauce.

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Vegetarian Recipes: Laura Adamache Recipes

In this category you will find vegetarian recipes, both sweet and salty. There are people who have opted for this diet, turning it into a lifestyle. It is about vegetarians, people who have completely removed meat, milk and eggs from their diet. There is a category of people who include milk (lacto-vegetarian) in their diet and another category that includes milk and eggs (lacto-ovo-vegetarian diet).
Fruits, vegetables, grains, seeds (or other edible parts of plants) can be eaten in the vegetarian diet.
I present you some vegetarian recipes (some of them can also be fasting recipes). Among them you will find the tofu recipe, salad recipes, hummus recipe, energy bars, vegetable food, soy meatballs, stuffed pumpkin, etc.

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Polenta sformatini with eggs and spinach (Maminca pudding with eggs and spinach)

350 gr Malay ……………… 350 gr corn flour

300 gr spinach…………… .300 gr of spinach

4 yolks…………… ..4 yolks

80 gr butter…………… 80 gr of butter

100 gr parmesan race………… ..100 gr grated Parmesan cheese

salt and pepper…………… ..salt and pepper

  • we make polenta from corn, 1.25 l of water and a little salt.
  • prepare the polenta with the corn flour, 1.25 l of water and a pinch of salt.
  • meanwhile wash the spinach, drain the water and chop it. Cook in a pan with 20 g of butter for about 2-3 minutes. Salt, pepper, then take the polenta off the heat and mix 40 g of butter and 80 g of parmesan in her.
  • meanwhile peel the spinach, squeeze and chop them. Brown them in a pan with 20 g of butter for 2-3 minutes. Salt, pepper, then remove the polenta from the heat and mix 40 g of butter and 80 g of parmesan.
  • grease 4 forms with butter, sprinkle the grated Parmesan cheese and put a little polenta in each one. Make a hole in each one in which we put the cooked spinach and a yolk and cover with polenta.
  • butter 4 stencils, sprinkle them with the remaining Parmesan cheese and distribute a little polenta in each. Form a cavity in the center of each stencil and arrange the prepared spinach, lay on a yolk and cover with the remaining polenta.
  • put the molds in the already hot oven at 180 degrees and bake the pudding for about 10 minutes. Remove from the oven, then from the molds, put them on a plate and serve them quickly, hot.
  • put the stencils in the oven already hot at 180 degrees and cook the sformatini for 10 minutes. Remove from the oven, unmold them on a serving plate and serve immediately, very hot.

Difficulty: medium

Preparation: 20 minutes

Cooking time: one hour and 25 minutes

Cooking: one hour and 25 minutes

Wine: South Tyrol Terlano Sylvaner (white-white, Trentino-Alto Adige)


Chicken stew with polenta

Put the oil / butter, finely chopped onion, pepper and tomatoes in a saucepan, if using. Fry for 2 minutes, then put in the pan the thighs, which have been washed and cleaned of skin.
Salt, pepper, and add the paprika, add enough water to cover the meat and let it boil over low heat. Check from time to time not to drop too much water (add a little more) and turn the pieces of meat from side to side. 5 minutes before the end of the meal, add the garlic (in abundance) and let it boil a little longer.

Extinguish the fire, cover with a lid and let the flavors blend. If you want, you can put freshly chopped parsley on top.

During this time, a polenta is made, a little thicker.

Put it in a round shape or one you have and let it cool a bit (until it takes on a certain shape). Place the polenta out of the mold on the plate and place the stew next to it.


Eggplant pasta pudding - a tasty and filling lunch for the whole family!

It is worth trying this pudding with pasta, meat, vegetables and cheese at least once. An extremely easy recipe to make.

INGREDIENT:

-200 ml of whipped cream

-1 bunch of parsley (or frozen)

METHOD OF PREPARATION:

1. Boil the al dente pasta in salted water and a small piece of butter.

2. Remove the ends of the eggplant and cut it into very thin slices.

3. Chicken breast, also cut it into thin slices.

4.Prepare the sauce. Beat the eggs, then add the finely chopped garlic and chopped greens. Mix and season with salt and pepper to taste. Pour the cream for the cream and mix once more.

5. Grease the baking tin with butter, place the pasta at the base of the pan, if necessary, cut them to the size of the pan.

6. Add the eggplant slices and sprinkle with salt.

7. Follow the chicken, then repeat the layers: pasta, eggplant, meat. The last layer should be pasta.

8.Mix the sauce and pour it over the pasta. Sprinkle the pudding with grated cheese and place the form in the preheated oven at 160 ° C for 30-40 minutes, depending on the oven.

Advice. If you do not want the top layer of pasta to dry, cover the form with foil when the pasta starts to ripen.

An interesting combination of ingredients that results in a delicious and flavorful dish.