Polenta
2 c vegetable stock
1 T chopped frewh basil
2 cloves garlic, chopped
1 c finely ground cornmeal
1/4 c soft goat cheese
1 tsp nsalted butter
s & p
Marinated Eggplant
1 small to medium eggplant, cut into 8 slices
2 cloves garlic, chopped
2 T balsamic vinegar
1/4 c plus 2 T olive oil
½ tsp cracked black pepper
½ tsp chopped frewh thyme
To assemble
1/3 cup soft goat chesses
8 slices mozzarella cheese
For the polenta, place stock, basil, and garlic in a medium-size saucepan and bring to a boil. Slowly whisk in cornmeal, so that tyou don't get lumps. Cook over medium heat, stirring, until mixture thickens, 4-5 minutes. Remove from heat and stif in goat chessea dn butter, mixing well. Season with salt and pepper.
Grease an 8 X 8-in pan, pour polenta into pan and spread evenly. Chill until polenta is set, about 1 hour. Int h emenatime, prepare the eggplant.
Place the eggplant in a large bowl. In a small bowl sitr together garlic, vinegar, 1/4 c oil, pepper, andthyme, mixing well. Pour marinade over eggplant and marinate for at least 1 hour.
Heat 2 T oil in a large saute pan until very hot. Add as many slices of eggplant as will fit in the pan, and brown on bot sides, about 3 minutes per side. Remove fromt eh pan and drain on a palte. Set aside. To assemble, preheat oven the 350. Remove polenta from panand cut into 8 equal squares. Place 4 polenta squares in a greased baking pan and spread each square with about2 tsp of goat chesse. Place a slice of cooked eggplant on top of each square. Then top with a slice of moxxarella andanother square of polenta. Place 2 more tsp of goat cheese on top of the polenta, then add a second slice of eggplant and mozzarella. Bake for about 20 minutes or until mozzarella is melted and startignto turn brown. Remove form oven and serve hot with tomato sauce or roasted pepper salsa. Serves 4.