Creamy Eggplant ‘Polenta’

From Quick and Easy Low-Carb Cookbook – George Stella

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

1. Peel eggplant, remove ends, and chop into 1-inch pieces.
2. 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.
3. Transfer cooked eggplant to a food processor or blender, and process until smooth.
4. Return the pureed eggplant to the skillet, and place over medium heat.
5. Add all remaining ingredients, stirring to combine.
6. 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!

Happy Eating!