Italian food , recipe hunt

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21

Re: Italian food , recipe hunt

**Baked Polenta with Fresh Tomatoes and Parmesan

**INGREDIENTS:
[TABLE=“width: 100%”]

2 1/4 cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped

salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into
pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped

DIRECTIONS:
[TABLE]

Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.

Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.

Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.

Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.

Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

22

Re: Italian food , recipe hunt

One of my favorites!!**

Buca Di Beppo’s Eggplant Parmigiana

ngredients:

  • 1 Each Eggplant
  • ½ Cup Flour
  • 2 Each Eggs
  • ¼ Cup Milk
  • ½ Cup Italian Breadcrumbs
  • 3 Cups Marinara Sauce
  • 3 Cups Mozzarella Cheese, shredded
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Cups Tomato, diced
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 3 Tbsp. Basil, chopped
  • 1½ Tbsp. Parmesan Cheese, grated
  • 1½ tsp. Parsley, chopped

Procedure:

  1. Slice eggplant into ¼" thick slices.

  2. Whisk eggs and milk together.

  3. Dredge eggplant slices in flour, then in egg mixture, and then breadcrumbs.

  4. Heat oil in sauté pan and place eggplant slices in pan. Fry until dark golden brown.

  5. Layer eggplant evenly on a baking pan.

  6. Spread 1 cup marinara sauce evenly over each slice, followed by a layer of mozzarella.

  7. Bake eggplant in 500° F oven until cheese is melted, bubbly, and brown.

  8. While eggplant is baking, heat olive oil in a sauté pan and add diced tomatoes, salt, and pepper.

  9. Sauté for 30 seconds.

  10. Add 1 cup marinara and chopped basil and bring to a simmer.

  11. Ladle 1 cup hot marinara sauce across bottom of serving platter.

  12. Remove eggplant from oven and top each slice with the diced tomatoes.

  13. Stack eggplant in stacks of 3 each side by side on platter.

  14. Sprinkle parmesan cheese and parsley over the top of the eggplant stacks.

**