Paleo Polenta Recipe

Ingredients

• 4 cups peeled and cubed eggplant (about 1 pound)
• 4 slices bacon, chopped
• 1 cup chopped onions
• 1 tablespoon finely chopped garlic, or cloves from 1 large head roasted garlic
• ½ teaspoon fine sea salt
• ½ teaspoon dried ground oregano
• ½ cup beef bone broth, store-bought or homemade, or water, or more as needed
• ½ cup grated Parmesan cheese (about 2 ounces) (optional; omit for dairy-free)

1. Place the eggplant cubes and bacon pieces in a large, heavy skillet over medium-high heat. Stir-fry until the bacon is fried and eggplant is extremely soft, about 10 minutes.
2. Using a slotted spoon, transfer the eggplant and bacon to a food processor; leave the bacon fat in the pan. Puree the eggplant and bacon until smooth.
3. With the skillet with the bacon fat over medium-high heat, add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and salt and cook, stirring, until fragrant, 45 seconds to 1 minute.
4. Add the eggplant puree and oregano to the skillet and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding the broth or water 1 tablespoon at a time to keep the polenta from getting dry. Sprinkle with the cheese (if using), stir, and serve.