POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small 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 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 oregano.
- Preheat oven to 375°F. 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 (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.
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GamerBoy
[email protected]This recipe is the worst thing I've ever eaten. I'm never making it again.
The Plush Side
[email protected]I'm giving this recipe one star because it was so bad. I would never make it again.
Ashwahshawar Ashwah
[email protected]This dish was a waste of time and money. I wouldn't recommend it to anyone.
Christine M
[email protected]I didn't like the flavor of the polenta stacks. I think I'll try a different recipe next time.
Suleman butt
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
dhanushka Sampath
[email protected]The polenta stacks were a bit too dry for my liking. I think I'll add some more liquid to the polenta next time.
Salamatu Mohammed
[email protected]The eggplant and tomato filling was a bit too acidic for my taste. I think I'll try adding some sugar or honey next time.
phillip clark
[email protected]I wasn't sure how I would like the polenta stacks, but I was pleasantly surprised. They were crispy and delicious.
DAUDA HASSANA
[email protected]I'm definitely going to make this dish again. It's a keeper!
Dharmesh Dhami
[email protected]This dish is so easy to make. I had it on the table in under 30 minutes.
Rodgers Atera
[email protected]The eggplant and tomato filling is so flavorful and juicy. I could eat it all day long.
Haphie Silman
[email protected]I love the crispy polenta stacks! They're so addictive.
Lekia Carlito
[email protected]This dish is perfect for a summer meal. It's light and refreshing, and the flavors are just amazing.
Huenette Brown
[email protected]I made this dish for a vegetarian friend and she loved it! It's a great meatless meal that's packed with flavor.
Jeni Brosseau
[email protected]This recipe is a great way to use up leftover polenta. I also added some chopped spinach to the filling for an extra boost of nutrition.
Canda Company
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The polenta stacks were crispy and the eggplant was tender and flavorful.
sports channel
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Musoke Maric
[email protected]I made this for a dinner party and everyone loved it! The presentation was beautiful and the flavors were amazing. I highly recommend this recipe.
Izaz Saif
[email protected]This dish was a hit with my family! The polenta stacks were crispy on the outside and creamy on the inside, and the eggplant, tomato, and mozzarella filling was flavorful and juicy. I will definitely be making this again.