Italian Polenta Pie
yield: 8
total time: 65 minutes
Ingredients
- 1 1/2 cups polenta
- 6 cups water
- 3 teaspoons fine grain sea salt
- eggplant mixture
- 2 eggplants large, about 2 ½ lb / 1.2 kg, cubed, not sure how to cube an eggplant? Look here
- 2 cloves garlic minced
- 1 handful fresh basil leaves chopped
- 29 ounces tomato sauce
- 1 tablespoon olive oil
- 2 teaspoons fine grain sea salt
- 1/2 cup water
- mozzarella cheese or vegan cheese
- fresh basil
- red pepper flakes optional
Nutrition
- Calories : 170 calories
- Carbohydrate : 28 grams
- Cholesterol : 5 milligrams
- Fat : 6 grams
- Fiber : 8 grams
- Protein : 4 grams
- SaturatedFat : 1.5 grams
- Sodium : 1980 milligrams
- Sugar : 13 grams
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