September 27, 2009

Polenta Loaf with Eggplant and Pesto

Polenta Loaf with Eggplant and Pesto

I waited a while to make this recipe (because I wasn't sure about the outcome), and I should have stuck with my instincts. A (sort of) quick 5-ingredient recipe, this molded baked loaf should have bursted with Italian flavors: garlic-basil polenta, amazing sun dried tomato pesto, chewy eggplant, salty olive tapenade, and fresh sweet basil. Sounds good, right? Well, imagine my disappointment to find this to be a mouthful of bland, chewy mushiness. The sweet tanginess of the pesto and the salty savoriness of the tapenade should have come through more, but they didn't. The eggplant was, in my opinion, sliced too thick (1/2-inch slices). Eggplant is one of those hate it or love it veggies, and I only love it if it's been thinly sliced when cooked. And the polenta--basically sliced cornmeal cakes--should have been the hearty base for this loaf, but it ended up being a soft mushy mess. Ah well, too bad I had to throw away a pan full of food!

Make again? No. Not my kinda dish.



Polenta Loaf with Eggplant and Pesto
Vegetarian Times, January 2006

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