Recipe

Millet Polenta Croquettes with Honey Balsamic Eggplant topping recipe
Ingredients
1/2 cup Millet Grits (Bob’s Red Mill)
1 1/2 cup water
1/4 tsp. salt

1 tbsp. olive oil
Your favorite herbal blend (I like the Provencal blends by Penzeys)

1 large Eggplant
Marinade:
2 tbsp. olive oil
2 tsp. balsamic vinegar or more to taste
1/2 tsp honey or agave
your favorite herbal seasoning blend

Handful of arugula or other favorite sturdy salad green or herb such as basil

Your favorite balsamic vinaigrette or homemade:
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. honey or agave
salt
pepper
(adjust proportions to suit your palate)

Directions
Bring water and salt to a boil and add your grits, lowering heat and covering. Let cook on low for 10-15 minutes. Take off heat, cool for 15 minutes, and then remove to a small square shaped container like tupperware. cool in the refrigerator.

Preheat oven to 375F.

Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more!

Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet.

Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more.

While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate.

If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown.

Whisk together vinaigrette ingredients.

Now, assemble the dish.

Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy!

*For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase.

Notes
You can also layer the dish Croquettes, eggplant, arugula, but I decided I liked it better as written here. It’s up to you. :)