Eggplant-Polenta Stacks With Tomato Sauce
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 cups
Water1 tsp
Salt1 cup
Cornmeal1 cup
Butter (1/2 stick)4 large
Basil Leaves (fresh)3 tbsps
Basil (chopped fresh)Directions:
1
Puree tomatoes in blender
2
Strain into heavy small saucepan
3
Bring to boil
4
Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes
5
Add 2 tablespoons oil and simmer 5 minutes to blend flavors
6
Season with salt and pepper
7
Remove from heat
8
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan
9
Bring to boil
10
Gradually whisk in cornmeal
11
Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes
12
Remove from heat
13
Add Parmesan and butter and stir until melted
14
Mix in cayenne pepper
15
Spread polenta in 9-inch-square pan
16
Refrigerate until cold, about 1 hour
17
(Sauce and polenta can be prepared 1 day ahead
18
Cover separately and refrigerate
19
) Sprinkle eggplant slices with salt
20
Let stand 30 minutes
21
Pat dry
22
Prepare barbecue (medium-high heat) or preheat broiler
23
Brush eggplant and zucchini with oil
24
Season with salt and pepper
25
Grill or broil until tender, about 2 minutes per side
26
Preheat oven to 375°F
27
Lightly oil large baking sheet
28
Using eggplant as template, cut polenta into 4 rounds
29
Place rounds on prepared baking sheet
30
Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice
31
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes
32
Transfer to plates
33
Rewarm sauce
34
Spoon around eggplant stacks
35
Sprinkle with chopped basil and serve
36
Puree tomatoes in blender
37
Strain into heavy small saucepan
38
Bring to boil
39
Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes
40
Add 2 tablespoons oil and simmer 5 minutes to blend flavors
41
Season with salt and pepper
42
Remove from heat
43
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan
44
Bring to boil
45
Gradually whisk in cornmeal
46
Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes
47
Remove from heat
48
Add Parmesan and butter and stir until melted
49
Mix in cayenne pepper
50
Spread polenta in 9-inch-square pan
51
Refrigerate until cold, about 1 hour
52
(Sauce and polenta can be prepared 1 day ahead
53
Cover separately and refrigerate
54
) Sprinkle eggplant slices with salt
55
Let stand 30 minutes
56
Pat dry
57
Prepare barbecue (medium-high heat) or preheat broiler
58
Brush eggplant and zucchini with oil
59
Season with salt and pepper
60
Grill or broil until tender, about 2 minutes per side
61
Preheat oven to 375°F
62
Lightly oil large baking sheet
63
Using eggplant as template, cut polenta into 4 rounds
64
Place rounds on prepared baking sheet
65
Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice
66
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes
67
Transfer to plates
68
Rewarm sauce
69
Spoon around eggplant stacks
70
Sprinkle with chopped basil and serve