Polenta With Spicy Eggplant Sauce

• 1 tbsp. olive oil
• 1 medium onion
• 2 small eggplants
• 1 clove garlic
• 1/4 tsp. crushed red pepper
• 1 can crushed tomatoes
• 1 1/2 tsp. salt
• 2 c. low-fat (1%) milk
• 1 1/2 c. yellow cornmeal
• Parmesan-cheese wedge for garnish
• Parsley sprigs

1. In nonstick 12-inch skillet, heat oil over medium heat.
2. Add onion and cook 5 minutes, stirring occasionally with heatproof spatula.
3. Increase heat to medium-high; add eggplant and cook 8 minutes or until golden and tender, stirring occasionally.
4. Add garlic and crushed red pepper, and cook 1 minute, stirring.
5. Add tomatoes, 1/2 teaspoon salt, and 1/2 cup water; heat to boiling.
6. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
7. Meanwhile, in deep 4-quart microwave-safe bowl or casserole, combine milk, cornmeal, 1 teaspoon salt, and 4 1/2 cups water.
8. Cook in microwave oven on High 15 to 20 minutes, until thickened.
9. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first), and 2 more times during remaining cooking time.
10. While polenta is cooking, with Y-peeler remove long, thin strips from Parmesan wedge for garnish if you like.
11. To serve, spoon polenta into 4 bowls; top with eggplant sauce.
12. Garnish each serving with some Parmesan strips and a parsley sprig.

olive oil, onion, eggplants, clove garlic, red pepper, tomatoes, salt, lowfat, yellow cornmeal, parmesancheese, parsley sprigs

Taken from www.delish.com/recipefinder/polenta-spicy-eggplant-sauce-1336 (may not work)