SAVORY MEDITERRANEAN POLENTA PORRIDGE
Porridge is one of my favorite things to make and for good reason. You can make it very versatile with different ingredients and toppings so it can never be boring. When most people think of porridge they think of sweet oatmeal topped with fruit and nuts. While that's a great way to make porridge you can also make savory versions of porridge like this one. While savory porridge might seem like a good idea for dinner you can eat this particular bowl of goodness during any time of the day!
1 cup of dry ground polenta
3 cups of water
1/2 tbsp of ghee
1 tbsp of nutritional yeast
3 tsp of salt
2 tsp of garlic powder
2 tsp of onion powder
½ of a large eggplant
1 tbsp of olive oil
2 tsp of dried oregano
½ cup of chopped roasted bell peppers
1 tbsp of freshly chopped parsley
Freshly ground black pepper
Optional: ¼ cup of goat cheese (feta works well here too)*
Preheat the oven to 325°
Slice the eggplant in to ¼ inch thick slices and then cut each slice in half to make half moon shapes.
Place eggplant slices in a mixing bowl and season it with olive oil, 1 tsp of salt, and oregano. Put the seasoned eggplant on a baking sheet and roast in the oven, on the top rack for 15 minutes or until eggplant is cooked through (the flesh should be soft and skin should be crisp.) Take the eggplant out of the oven and allow it cool.
Put the water, ghee, the remaining salt, nutritional yeast, garlic powder, onion powder in a pot and bring to boil. Gradually stir in the polenta. Reduce heat and simmer gently.
Frequently stir the polenta in the pot and cook for about 20 to 30 minutes until polenta is fully cooked.
Assemble the polenta in a serving bowl and top with roasted eggplant slices, chopped bell peppers and cheese. Garnish with chopped parsley and black pepper.