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Eggplant and Mushroom Polenta Bake

Love this. Had to make some changes due to lack of ingredients. Used mushroom water I had in the freezer (water I'd soaked dried mushrooms in then froze in cubes); only had 2 tblsp of green olives; used regular small Italian eggplants; 1 tsp of red pepper since we like things a little spicier; used small portabellas (I think these are just big creminis, right? - cut them in eighths).

Delicious. Makes a huge amount. Kind of involved, but very good.

Mar 26, 2013
MrsBug in Recipes