This recipe comes from George Stella’s newest cookbook Quick and Easy Low-Carb Cookbook. George and his family have an interesting story. George is a chef – and at his heaviest weighed close to 470 pounds. His family also loved food (with his then 15 year old son checking in at 305 pounds). Because of his weight – he had numerous health problems and finally realized that he was running out of time.
That’s when he started to learn about low carb eating and realized that this wasn’t just a ‘diet’ it was a lifestyle that he and his family could participate in – and enjoy!
His family lost over 825 pounds – think of that number (and, we are talking about just 4 people)!
George then starred in his own Food Network show “Low Carb and Lovin’ It’. I watched it religiously (I told you that I am a Food Network addict)! While that show is no longer on air – George continues to develop new recipes which taste great (I mean great), and are easy to prepare. For him, and I quote from this cookbook – “True success can only come when you’re enjoying the journey. Cooking should never feel like work, and eating should never be boring.”
Can I get an Amen to that?
Anyway, I am ‘cooking’ myself through the book and my husband and I are enjoying the incredible recipes. I have made this recipe numerous times, and it is my new comfort food. Imagine it with a ragout or as a side dish to poultry, beef or pork. It is savory, delicious and foremost – it is easy. You will find this will be a ‘go-to’ recipe in the future (and, it cooks in half the time of regular polenta).
If you are so inclined, get the book. You can get it on Amazon – and, if you are interested in low carb eating but, don’t have a lot of time to cook – this book will really interest you (oh, and there is a yummy Chicago Deep Dish Quiche that is incredible)!
So, without further adieu – here is the recipe…
Creamy Eggplant ‘Polenta’
Prep time: 10 minutes; Cook time: 15 minutes; Serves 4.
1 medium eggplant
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 cup ricotta cheese
2 Tbsp. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
- Peel eggplant, remove ends, and chop into 1-inch pieces.
- Place butter, olive oil and chopped eggplant in a large non-stick skillet over medium heat. Cover and let cook, stirring occasionally, for 12 minutes, or until tender.
- Transfer cooked eggplant to a food processor or blender, and process until smooth.
- Return the pureed eggplant to the skillet, and place over medium heat.
- Add all remaining ingredients, stirring to combine.
- Let cook, stirring occasionally, for 3 minutes, just until warmed through. Serve immediately.
Many thanks to Quail Ridge Press for allowing me to share this recipe!