INGREDIENTS

INSTRUCTIONS

POLENTA
MARINATED EGGPLANT
TO ASSEMBLE
For the polenta, place stock, basil, and garlic in a medium-size saucepan
and bring to a boil. Slowly whisk in cornmeal, so that you don't get lumps.
Cook over medium heat, stirring, until mixture thickens, 4 to 5 minutes.
Remove from heat and stir in goat cheese and butter, mixing well. Season
with salt and pepper.
Grease an 8 by 8-inch pan, pour polenta into pan and spread evenly. Chill
until polenta is set, about 1 hour. In the meantime, prepare the eggplant.
Place the eggplant in a large bowl. In a small bowl stir together garlic,
vinegar, 1/4 cup oil, pepper, and thyme, mixing well. Pour marinade over
eggplant and marinate for at least 1 hour.
Heat 2 tablespoons oil in a large saute pan until very hot. Add as many
slices of eggplant as will fit in the pan, and brown on both sides, about 3
minutes per side. Remove from the pan and drain on a plate. Set aside.
To assemble, preheat oven the 350 degrees. Remove polenta from pan and cut
into 8 equal squares. Place 4 polenta squares in a greased baking pan and
spread each square with about 2 teaspoons of goat cheese. Place a slice of
cooked eggplant on top of each square. Then top with a slice of mozzarella
and another square of polenta. Place 2 more teaspoons 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 starting to turn
brown. Remove from oven and serve hot with tomato sauce or Roasted Pepper
Salsa.
Serves four.
Converted by MC_Buster.
Per serving: 3273 Calories (kcal); 235g Total Fat; (64% calories from fat);
209g Protein; 82g Carbohydrate; 826mg Cholesterol; 7021mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 28 Lean Meat; 1 Vegetable; 0 Fruit;
31 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”