Polenta Stacks with Eggplant, Tomato and MozzarellaNoreen & Marion
2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil
2 large Japanese eggplants, each cut into six 1/2-inch thick rounds
4 large plum tomatoes, each cut into 1/2-inch thick rounds
1 7 & 3/4-ounce package small fresh Mozzarella balls in water, drained
12 fresh basil leaves
For Polenta: Bring 2 cups water and salt to boil in heavy saucepan. Gradually
whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very
thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese
and butter; whisk until melted. Mix in basil. Season generously with pepper.
Spread in a 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.
(Can be made 1 day ahead. Cover, keep chilled.)
For Stacks: Preheat broiler. Place eggplant on baking sheet. Brush with oil on
both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes
per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle
each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with
Preheat oven to 375 degrees. Oil baking sheet. Cut polenta into 25 squares.
Place 12 squares on sheet. Top each with eggplant round. Cut cheese into
1/3-inch thick slices; place atop squares. Top each with tomato slice (saving
remaining polenta and cheese for another use).
Bake polenta stacks until heated through and cheese melts, about 15 minutes.
Top each stack with 1 basil leaf.
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