Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

March 07, 2016

Creamy Polenta with Roasted Fennel and Eggplant

90+ Minutes

Prep Time: 30 min.

Serves: 2


  • 1 Eggplant
  • 1 head Fennel
  • 1 cup Polenta
  • ¼ cup Parsley, finely chopped
  • Hard, salty cheese, to taste (We used SarVecchio but Parmesan or Pecorino would work)
  • 2 cups Milk or cream
  • 2 cups Water
  • 3 Tbsp. Olive Oil
  • 1 tsp. Oregano
  • 1 Lemon
  • 3 cloves Garlic, finely chopped
  • Salt and Pepper to taste

Turn on broiler to preheat.

Boil water and milk or cream, then slowly whisk in polenta, cover, and reduce heat to a simmer. add a dash of salt and pepper. Continue to stir regularly to avoid clumping. Cook for about 18 minutes then remove from heat.

Cut eggplant and fennel into spears, then toss with olive oil, salt, pepper, and oregano. Place on a baking sheet and place on the top rack of your broiler, as close to the heat as possible. You want a nice char to develop, creating a hint of sweetness to the fennel and saving the eggplant from becoming mush. Broil for 3 minutes, flip the vegetables, and broil for another 3 minutes.

Use a vegetable peeler to peel lemon. Finely chop the lemon peels, then toss with the chopped parsley and garlic.

Top a bowl of polenta with the broiled vegetables, then sprinkle some of the parsley mixture on top. Add a poached egg or grate some cheese over top, if desired.

30 Min Cheese Dinner Eggplant Fennel Lunch Polenta Recipe Spring Veg

Leave a comment

Comments will be approved before showing up.


30 Min Cheese Dinner Eggplant Fennel Lunch Polenta Recipe Spring Veg

More Recipes You Will Love