Broiled Eggplant with Creamy Polenta and a Chipotle Sauce

When I’d moved to Pittsburgh in the winter of 2007, I knew absolutely no one. Recently accepting the Store Manager position at the Aveda store in The North Hills, I took on the challenge of striking out on my own in a city I’d never been to with no furniture to my name except a lamp, a coffeemaker, and a lot of hope. Pittsburgh is (and some of you will find this surprising if you’ve never visited or even considered what your opinion of that city actually is), one of the most magical places I have ever lived or visited. There are dozens of food-related experiences I had there, but the one that stands out and is actually relevant to this dish is this:

In The Strip District on Carson Street, there is a little biscotti place - Enrico’s. In the front-of-house, they have the most delicious biscotti I have ever had. Big, crunchy, full of beautiful flavors, and just aching to be dipped into coffee while strolling along the main drag while you shop, Enrico’s is my little shop of heaven. In the back-of-house, there is an open space with exposed brick, a few tables, and the opportunity to eat a delicious meal for lunch (should you have stayed in The Strip for a few hours, such as I found myself doing often on a Saturday). It was in this little make-shift cafe I had polenta for the first time and developed such an appreciation for it and the moment I had to myself.

Polenta is made of cornmeal. If you’ve ever had it or grits, you know what I’m talking about. It is buttercup yellow, slightly powdery in dry form, and substantial. When cooked with stock, a bit of butter, salt, pepper, and parmesan it becomes something otherworldly. It can stand up to steak, roast chicken, acidic tomatoes, and (in this case) broiled eggplant. In that little cafe, I had creamy polenta with charred tomatoes, fresh basil, and pungent gorgonzola cheese. The heaviness of the polenta was lifted by the brightness of the tomatoes and the creamy-yet-tart cheese. I remember sitting there in complete awe of that meal. No pictures snapped with my phone. No one for me to say, “Here - you have to try this!” to. Just me, alone, eating something transformative. It is burned into my memory and something that started me on a journey to really explore my kitchen and the ingredients available to me.

I hope you make this dish. I hope you don’t shy away from eggplant because of any possible negative experiences you’ve had with it or fear of the strangeness it can sometimes carry. I hope you go full throttle into the smoky heat of the sauce as it cuts through and engages your sweat glands a little. I hope you lean into toasting almonds (and not give up if you burn them, as I did the first time). I hope you share your experience of the first meal that really woke you up. Sharing is caring and so here we are. You, me, and some delicious dish.

Broiled Eggplant with Creamy Polenta and a Chipotle Sauce

From The Part-Time Vegetarian by Nicola Graimes, altered lovingly

Services 4

Total time to cook: 30-45 minutes

THE SAUCE

1-2 chipotle chilis in adobo sauce (depending on how spicy you like it)

1 garlic clove

1/2 yellow or red onion, roughly chopped

a large palmful of fresh cilantro, stems included

Juice of 1 lime

1 teaspoon sugar

1/4 cup water

Drizzle of olive oil (about a tablespoon or so)

Salt + Pepper, to taste

THE EGGPLANT

3 tablespoons olive oil

4 tablespoons balsamic vinegar (you could try a flavored one and really add another element that way - I used a strawberry one this go-round)

Salt + Pepper, to taste

2 medium eggplants, cut into large cuts, approx. 1 - 1 1/2” size

THE POLENTA

2 cups vegetable (or chicken) stock

1 1/2 cups water

200 grams (1 1/3 cups) instant polenta/cornmeal

1 1/2 tablespoons unsalted butter

Salt, a generous amount (such as a teaspoonful), and Pepper, to taste

1/3 - 1/2 cup finely grated parmesan cheese

TO TOP IT OFF

a handful of sliced almonds, toasted*

additional grated parmesan cheese

additional torn cilantro

Preheat the broiler and ensure the rack in your oven is in the upper third spot.

Make the sauce by combining all of the sauce ingredients in a blender or food processor. Run the blender on the lowest speed for a few seconds, scrape down the sides, and run again. If it’s too thick, add more water. Taste. Does it need salt or pepper? More fat from the olive oil? Adjust as needed. Set aside while you make everything else.

In a baking dish that is broiler-safe (mine was ceramic), whisk together the olive oil, balsamic vinegar, salt, and pepper. Toss the cubed eggplant in the marinade and ensure each piece is well-coated. Broil for 20-30 minutes, turning once or twice, until tender and you begin to get little charred bits. Remove from the broiler when done.

While the eggplant broils, make the polenta. In a medium or large saucepot (slightly smaller than something you’d boil pasta in), bring the stock and water to a boil. Gradually stir in the polenta into the boiling liquid with a wooden spoon or spatula and cook for 5 minutes or so (it will thicken quickly and become very creamy). You’re looking for the texture of creamy mashed potatoes (if you want yours even smoother, or less thick add more liquid). Remove from the heat. Add the butter, salt and pepper, and parmesan, folding in and blending together. Taste, taste, taste. Does it need more salt? You can either add salt or more cheese to affect the salt level. Want yours more peppery? Add pepper, of course! Make it how you like it.

Bring the dish together by spooning the polenta into shallow bowls or onto dinner plates, top with eggplant, the chipotle sauce, the toasted almonds slices, additional parmesan, and a sprinkling of cilantro. Enjoy.

*toasting almonds - the easiest method I have found that reduces the chances for burned almonds on the stove is actually done in the oven. I use my toaster oven, but your regular oven works perfectly, too. Turn the oven onto 375 degrees. Cover a rimmed cookie sheet with foil. Spread the sliced almonds (this also works for any shape of almond, slivered, sliced, or whole) on the prepared baking sheet. Bake for 5 minutes. Remove the pan from the oven, toss the almonds, and bake for two more minutes. Remove/toss/bake/remove/toss/bake until your almonds have just begun to smell like a toasted PB+J sandwich (I promise you this is what they smell like… to me, at least). Once they are toasted to your liking, immediately place in a bowl to cool - if they stay on the pan, they will continue to brown and possibly burn.