Recipe - Polenta Stacks With Eggplant Tomato And Mozzarella

POLENTA
2 cup Water
One half teaspoon Salt
One half cup Yellow cornmeal
One fourth cup Freshly grated Romano cheese
1 tablespoon Butter
One fourth cup Chopped fresh basil

STACKS
2 lg Japanese eggplants; each cut
into six
; 1/2inchthick
; rounds
Olive oil
4 lg Plum tomatoes; each cut into
; 1/2inchthick
; rounds
Balsamic vinegar
Dried oregano
1 pack Small fresh mozzarella balls
in water; drained (7
; 3/4ounce)
12 Fresh basil leaves

For polenta:

Bring 2 cups water and salt to boil in heavy small saucepan. Gradually
whisk in cornmeal. Reduce heat to mediumlow; 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 9x9x2inch 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 oregano.

Preheat oven to 375F. Oil baking sheet. Cut polenta into 25 squares. Place
12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3inch
thick slices; place atop squares. Top each with tomato slice (save
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.

Serves 6.

Bon Appetit January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.