Powerhouse Eggplant Polenta with Zucchini and Walnut Salsa

Step 1

Wash and dry all produce. Preheat broiler to high. Roughly chop leaves. Roughly chop walnuts.

Step 2

In a small bowl, combine walnuts and half the Parmesan. Stir in 2 TBSP olive oil. Season with salt and pepper.

Step 3

Cut eggplant into ½-inch cubes. Cut zucchini into 2-inch lengths, then cut each piece into thin wedges.

Step 4

Toss eggplant and zucchini on baking sheet with a pinch of salt, a drizzle of olive oil and Tuscan heat spice (to taste—it’s spicy). Broil until tender and lightly browned, 10-12 minutes, tossing halfway through.

Step 5

Strip thyme leaves from stems; discard stems. Place thyme leaves, stock concentrate, milk, 1 cup water and 2 TBSP butter in a medium pot. Bring to a gentle boil over medium-high heat, then lower heat and reduce to a simmer. Stir in polenta. Cook, stirring constantly, until polenta is thick and oozy, 5-7 minutes. Stir in remaining Parmesan. Season with salt and pepper

Step 6

Divide polenta between plates. Top with veggies and drizzle with walnut salsa.