Polenta pudding with eggplants

Polenta Pudding with Eggplant and Meat: A Satisfying Delight from Traditional Roots

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 4-6

In a world where food waste is an increasingly discussed topic, this recipe for polenta pudding with eggplant and meat becomes a perfect example of culinary creativity. Inspired by household traditions, this dish is an excellent way to transform leftover ingredients into delicious and satisfying plates. Let’s begin our culinary journey!

Ingredients:

- 1/2 medium eggplant
- 1 red onion
- 2 garlic cloves
- 1 ripe tomato, peeled
- Cold polenta (approximately 400-500 g; ideally prepared the day before)
- 1 egg
- 150 g minced pork
- Butter for greasing the pan
- Salt and pepper to taste
- Oil for sautéing
- Fresh herbs (parsley or dill)
- 50 g grated cheese and cheese
- A little ketchup for decoration

Step by Step:

1. Preparing the Ingredients
Start by preparing all your ingredients. Peel the eggplant and grate it. This will add a pleasant texture and delicious taste to the dish. Slice the red onion thinly and finely chop the garlic. Peel and dice the tomato.

2. Sautéing the Vegetables
In a pan, add 2-3 tablespoons of oil and sauté the onion over medium heat until it becomes translucent. Then, add the garlic and grated eggplant. Stir constantly, allowing the vegetables to soften and flavor, about 5-7 minutes. This step is essential as sautéing will intensify the flavors.

3. Adding the Meat
Once the vegetables are ready, add the minced pork. Mix well to break up the meat clumps and let it cook until the meat is fully cooked through. This is when the peeled tomato joins the mixture. Season with salt and pepper to taste. Let everything simmer for 5 minutes to integrate the flavors.

4. Preparing the Pudding
Once the meat and vegetable mixture has cooled slightly, beat an egg in a bowl and add it to the warm mixture. This will help bind the ingredients. Also, add the finely chopped herbs, which will bring a touch of freshness.

5. Assembling the Pudding
Grease a baking dish with butter (I use a heart-shaped silicone mold for a nice look). Place a uniform layer of cold polenta on the bottom of the dish, pressing down firmly with your fingers to create a solid base. On top, pour the meat and vegetable mixture, leveling it nicely.

6. Finishing and Baking
Grate the cheese and sprinkle it over the mixture, then drizzle a little ketchup for a sweet-sour taste. Bake the pudding in a preheated oven at 180°C for 30 minutes, or until the surface is golden and appetizing.

7. Serving
Let the pudding cool for a few minutes before cutting it into portions. It can be served warm, alongside a fresh salad or pickles, and pairs very well with a glass of white wine or fresh tomato juice.

Practical Tips:

- Polenta: If you don’t have pre-made polenta, you can quickly prepare it. Cook 250 g of cornmeal in 1 liter of water, stirring constantly to avoid lumps. Let it cool before use.
- Variations: You can experiment with other vegetables, such as zucchini or bell peppers, or even with minced chicken or turkey for a lighter version.
- Frequently Asked Questions:
- Can I use lactose-free cheese? Yes, a vegan or lactose-free cheese can be an excellent alternative.
- How can I make the pudding spicier? Add a few chili flakes to the meat mixture for an extra kick.

Nutritional Benefits:
This polenta pudding is an excellent source of complex carbohydrates, protein, and fiber, thanks to the vegetables and meat. Eggplants are rich in antioxidants, and polenta provides a feeling of long-term satiety.

Final Note: Polenta pudding with eggplant and meat is not just a recipe; it’s a way to bring family and friends together at the table. Whether you prepare it on an ordinary day or for a special event, it will surely impress everyone who tastes it. Enjoy every bite and let your imagination soar with the variations!