Polenta Stacks With Eggplant, Tomato And Mozzarella
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For polenta: Bring 2 cups water and salt to boil in heavy small saucepan
2
Gradually whisk in cornmeal
3
Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes
4
Remove from heat
5
Add cheese and butter; whisk until melted
6
Mix in basil
7
Season generously with pepper
8
Spread in 9x9x2-inch metal baking pan
9
Chill until cold, about 1 hour
10
(Can be made 1 day ahead
11
Cover, keep chilled
12
) Bring 2 cups water and salt to boil in heavy small saucepan
13
Gradually whisk in cornmeal
14
Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes
15
Remove from heat
16
Add cheese and butter; whisk until melted
17
Mix in basil
18
Season generously with pepper
19
Spread in 9x9x2-inch metal baking pan
20
Chill until cold, about 1 hour
21
(Can be made 1 day ahead
22
Cover, keep chilled
23
) For stacks: Preheat broiler
24
Place eggplant on baking sheet
25
Brush with oil on both sides; sprinkle with salt and pepper
26
Broil until brown, about 4 minutes per side
27
Arrange 12 tomato slices on large plate (discard end slices)
28
Drizzle each slice with a few drops of vinegar
29
Sprinkle eggplant and tomatoes with oregano
30
Preheat oven to 375°F
31
Oil baking sheet
32
Cut polenta into 25 squares
33
Place 12 squares on sheet
34
Top each with eggplant round
35
Cut cheese into 1/3-inch thick slices; place atop squares
36
Top each with tomato slice (save remaining polenta and cheese for another use)
37
Bake polenta stacks until heated through and cheese melts, about 15 minutes
38
Top each stack with 1 basil leaf
39
Preheat broiler
40
Place eggplant on baking sheet
41
Brush with oil on both sides; sprinkle with salt and pepper
42
Broil until brown, about 4 minutes per side
43
Arrange 12 tomato slices on large plate (discard end slices)
44
Drizzle each slice with a few drops of vinegar
45
Sprinkle eggplant and tomatoes with oregano
46
Preheat oven to 375°F
47
Oil baking sheet
48
Cut polenta into 25 squares
49
Place 12 squares on sheet
50
Top each with eggplant round
51
Cut cheese into 1/3-inch thick slices; place atop squares
52
Top each with tomato slice (save remaining polenta and cheese for another use)
53
Bake polenta stacks until heated through and cheese melts, about 15 minutes
54
Top each stack with 1 basil leaf