Mark Diacono: Aubergines, Tomatoes, Polenta and Spiced Cream

Serves 4

Vegetarian

Recipe from the book Vegetables by Mark Diacono (Quadrille £27)

I almost always eat this on a Monday evening, having made the polenta while arsing about in the kitchen on the Sunday.

Not that it’s the biggest chore, but cook it ahead and this is the least troublesome supper on a work night, when the prospect of even a moment of whisking might feel too much. I used to make this with the rosemary added before cooking but the nature of the dish means little flavour penetrates or remains – the rosemary leaves scorch to bitterness, losing their oily pungency to the heat of the oven – so I sprinkle finely chopped leaves on at the end and it works beautifully.

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Method

Cut the aubergines in half lengthways and score the cut sides in a diamond pattern. Sprinkle with salt and leave cut-side down in a colander.

In a large pan, bring the stock to a simmer. Pour in the polenta in a thin stream, whisking constantly to prevent lumps. Once incorporated, use a wooden spoon to stir constantly for 5 minutes as it cooks. Turn the heat down low and continue to cook gently for 15–20 minutes, giving it a vigorous stir every couple of minutes. Stir in half the butter and the Parmesan, then remove from the heat, season with salt and plenty of pepper and pour into a lightly buttered tray. Allow to cool before cutting into cubes.

Preheat the oven to 200°C/180°C fan/400°F.

Use kitchen paper or a tea towel to dry the aubergines, place on a lightly greased roasting tray cut-side up and cook in the oven for 5 minutes until slightly softened. Add the polenta cubes and cherry tomatoes to the tray, dotted around the aubergine, and return to the oven for 15–20 minutes until the polenta is lightly browned and crisp and the aubergines and cherry tomatoes are cooked.

In a small frying pan over a medium heat, cook the garlic in the remaining butter for 1 minute, then add the paprika and saffron and cook for a few seconds. Pour in the cream and bring to the boil, adding salt and pepper to taste, and allow to reduce for a couple of minutes until thickened. Pour the sauce over the veggies and polenta, scatter with rosemary, and serve.

VEGAN: Plant-based double cream works well here; you could omit or swap the Parmesan for plant-based, and switch out the butter for olive oil.

GF: Yes.

SEASONAL SWAPS: This works so well as a template all year round; try beetroot (beet) and carrots, or potatoes and spring cabbage wedges instead of the aubergines.