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Smoked Pork Belly, Eggplant and Polenta Casserole

Polenta casseroles always tend to surprise with their load of goodies hidden between layers of creamy polenta. Ours gets upgraded by the dripping mega-delicious smoked pork belly. We further enhance it with sour and tangy pan-cooked eggplant slices and a generous load of tomatoes.
Polenta casseroles always tend to surprise with their load of goodies hidden between layers of creamy polenta. Ours gets upgraded by the dripping mega-delicious smoked pork belly. We further enhance it with sour and tangy pan-cooked eggplant slices and a generous load of tomatoes.

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Ingredients

4 teaspoons of vegetable oil
½ medium eggplant, sliced (12 slices)
7 ounces of smoked pork belly, diced
2 garlic cloves, crushed
10 ounces of canned tomatoes
salt
2 teaspoons of dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
4 cups of water
1 cup cornflour
1 ½ cups of feta cheese, crumbled

Ingredients

Steps

1
Done

Heat 2 teaspoons of oil in a skillet over low heat and add the eggplant slices. Cook them until softened.

2
Done

Heat a skillet over medium heat and add the diced pork belly. Fry and stir until crispy and translucent. Transfer to a small bowl and set aside.

3
Done

Turn the heat to lower and use the same skillet with the pork belly drippings to cook the garlic until golden. Then add the canned tomatoes and stir them for 30 seconds or so.

4
Done

Season with salt, dried oregano, dried basil, and dried thyme. Stir them in and cook for 30 seconds. Set aside.

5
Done

Salt and heat the water in a medium pot over low heat. Gradually add the cornflour while continuously whisking. Whisk and boil for 20 minutes. Remove from heat.

6
Done

Drizzle the remaining vegetable oil into a 10 x 7 x 1.5 inches (25 x 17 x 4 cm) baking dish. Layer 1/2 of the polenta in it, add 6 eggplant slices and cover them with the tomato mixture.

7
Done

Add the remaining eggplant slices, layer 1/2 of the feta cheese over them, add some of the fried pork belly dices and, finally top with the remaining polenta, feta cheese, and pork belly. Bake for 15 minutes at 360⁰F/180⁰C.

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Nutritional Chart

390 kcal
Calories
11 g
Protein
30 g
Fat
22 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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