Have you guys tried Blue Apron yet? I just got my first delivery last week and I was pretty pleased. I'm not the type of person who follows a recipe to a t, so I changed what they gave me and worked with what I had. I like having all of the ingredients hand delivered to me made everything so much easier.
I wasn't a big fan of polenta until I made this. I doubled the cheese in the recipe and added some other flavors to make it more palatable (to me, ha!)
1 cup polenta
4 tablespoons olive oil
5 gloves garlic
4 cups water
2 heirloom eggplants (or one regular)
2 beefstake tomato
1 red bell pepper
1 red onion
3 tablespoons butter
1/2 cup grated parmesan
salt and pepper
+ Wash produce. Peel and dice eggplant and zucchini. Mince garlic. Dice onion, tomato and pepper. Heat a large saucepan over medium with two tablespoons olive oil. Add eggplant and zucchini and cook, turning occasionally for about 8 minutes. Remove from heat to a large bowl.
+ While cooking eggplant and zucchini, bring a pot with four cups of water and salt to a boil. When it is boiling, gradually add the polenta, whisking as you do to avoid clumping. Reduce to a simmer and cook 10 minutes.
+ Meanwhile, add remaining oil to pan and add garlic, red pepper and onion, cooking until fragrant, 3-4 minutes. Add the tomato and cook, stirring, until mixture thickens, about three minutes. Return eggplant and zucchini to the pan, season with salt and pepper and cook 8-10 minutes.
+ Once polenta has cooked, stir in butter and parmesan. Mix well until blended. Add salt and pepper to taste. Serve on plates, and top with vegetable mixture.
Have you tried Blue Apron? What are your thoughts? I'm excited to try more recipes when traveling has settled down and we are home for a bit. This is such a perfect plan for a busy life!