504 Main by Holly Lefevre: Easy Polenta Eggplant Stacks (recipe) #FreshTake #Cbias
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Monday, May 13, 2013

Easy Polenta Eggplant Stacks (recipe) #FreshTake #Cbias

I like to play with food...
sometimes I get lucky and get paid to play with food
like in this sponsored post from Collective Bias 
where I used Kraft Fresh Take to create a simple recipe for an
Easy Eggplant Polenta Stack.
It is really good...don't miss it...keep on going for the recipe!
504 Main by Holly Lefevre
You know how you can sometimes get into a meal time rut?
Yep, I have been in one.
Seriously the kids are asking...every night, "That again?"
Between baseball and gymnastics, and homework, and life...and year end school activities...life is way crazy!

(Click on READ MORE for the yummy recipe! )

But to stop the pleas for take out...or cereal for dinner,
I needed to do something.
Luckily I stumbled across Kraft Fresh Take at Walmart.
You can read all about my shopping trip on Google+

I first spied Kraft Fresh Take in the dairy aisle with the cheeses on a shopping trip and quickly grabbed them to try. I later discovered there are 9 varieties, so I headed to the larger Walmart to test them all out.

I have big plans for these EASY meal kits!
The kits combine seasoned bread crumbs with cheese
and are the superstar in a creating quick easy and delicious meals!
 We have already tried the Cheddar Jack and Bacon and Chili Lime Panko...and today I have a very tasty vegetarian entree for you using the Italian Parmesan recipe!

Easy Polenta Eggplant Stacks

This needs to be refrigerated overnight or for a few hours - MAKE THIS THE NIGHT BEFORE OR MORNING OF.

9 x 13 (or smaller) casserole dish
1 Cups Cornmeal
3 3/4 Cups Water
1 tsp salt
1/3 cup shredded Kraft Parmesan Cheese
1/3 Cup (or more if you desire) fresh chopped basil
  • Bring 2 3/4 cups water to a boil in a medium to large saucepan.
  • In another bowl, combine the cornmeal, salt, and 1 cup of cold water; mix thoroughly.
  • Once water boils, add the cornmeal mixture to it.
  • Stir continuously after adding the mixture to the boiling water.
  • Bring the pan back to a boil and cook for 15-20 more minutes; with constant stirring.
  • Once thickened, remove from the heat and add in the cheese; stir; add the basil.
  • Pour mixture into the casserole dish and place in the refrigerator to chill and harden.
  • Again: MAKE THIS THE NIGHT BEFORE OR MORNING OF so that there is time for it to harden.

Baking sheet (and foil or parchment paper - optional)
1-2 eggplants (depending on how many stacks you want to make). I used one medium sized and got 6 slices (enough for 3 stacks).
1 egg, beaten
1 tsp salt
1 Package Kraft Fresh Take Italian Parmesan Recipe
1 cup Tomato Sauce (or more if you prefer)
Garnish: fresh grated Parmesan and chopped basil.
  • Preheat oven to 400F (You can use 375F for the meats)
  • Wash eggplant.
  • Slice into 1/2" thick slices.
  • Place sliced eggplant on a plate covered with a paper towel; sprinkle with salt and let stand for about 20-30 minutes (this helps release some of the moisture int he eggplant)
  • Dip each slice of eggplant into the beaten egg (I did not add salt or pepper or anything to my egg because all of the good stuff is in the Fresh Take kit!).
  • Add the eggplant (I did 2 slices at a time) to the Kraft Fresh Take bag and coat the eggplant. 

  • Place the eggplant on the prepared baking sheet (I like to use parchment on the baking sheet) You will notice some squash on my baking sheet too...I ate these right out of the oven - delicious!
  • Bake for 15 minutes; flip over and bake for an additional 15 minutes. GORGEOUS golden veggies!
  • Meanwhile, remove the polenta from the refrigerator and cut into 2" squares...OR I used a 2" circle cookie cutter and cut circles out of my polenta. It tastes good wither way...it is just about how you want your stacks to look!

  • During this last 15 minutes, prepare another baking sheet and warm up your polenta.
  • Also heat the tomato sauce on the stove top (or microwave) 

  • Place 1/4 cup of tomato sauce in the center of a plate.
  • Lay down one slice of polenta centered in the sauce.
  • Add one slice of eggplant; then another slice of polenta, and top with another slice of eggplant.
  • IF YOU DESIRE.....you can add a teaspoon of tomato sauce between layers as well.
  • Top with some chopped basil and enjoy!  

Oh yeah...this is what I had for Mother's Day Dinner!  
My son is so excited to try some of his own creations using Kraft Fresh Take!
If you need some inspiration,  there are great ideas inside the package too!

Be sure to visit Kraft to see all the varieties of Fresh Take Recipes that are available!
 Also, watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. To see if they are making a stop in your town you can check this website:
Fresh Possibilities Tour: http://www.tryfreshtake.com/tour.html

And while you are shopping...check this out!
There will be an IRC (immediately redeemable coupon) attached to packages of chicken in the meat department. The coupon takes $1.00 off the price of one (1) chicken item with the purchase of Fresh Take. The coupons will run 5/1-7/31.

Have you tried using #FreshTake? 
How do you keep your meals fresh and satisfying for the family?

This post is written and created at 504 Main by Holly Lefevre
I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Kraft Foods #FreshTake #cbias #SocialFabric


  1. This looks really good, Holly. It is always good to find new ways to use eggplant. I have a few planted in my garden. If I get a bumper crop(ha-ha)I will need lots of recipes!

  2. Those look delicious, Holly! And the presentation is great!

  3. Wow! That sounds amazing, Holly! I love your pictures too!

  4. OMG this looks so mouth-wateringly delicious!!!!! Very creative too! Thanks for sharing Holly!


Thanks for stopping by and joining the conversation! I sure hope you come back for more!

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