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Cheesy Polenta with Roasted Eggplant & Red Pepper Sauce
Ingredients
- 2 red bell peppers
- 4 small eggplants (about 1 1/2 pounds total)
- 5 tablespoons extra-virgin olive oil, divided
- 2 teaspoons grated garlic
- ½ teaspoon salt plus a pinch, divided
- 3 cups low-sodium no-chicken or chicken broth
- ¾ cup polenta, fine cornmeal or grits
- 1 cup shredded fontina cheese
- ¼ teaspoon ground pepper
- 2 teaspoons red-wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon tomato paste
- Chopped fresh parsley for garnish
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