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1
IN A LARGE HEAVY SAUCEPAN, heat the oil over medium heat.
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2
Add the onion and garlic and saute, stirring occasionally, for 5 to 6 minutes or until softened.
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3
Add the chicken stock, milk, and salt and increase the heat to high.
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4
When the liquid is simmering, gradually sprinkle the polenta over in a slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain.
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5
Reduce the heat to very low.
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6
Switch to a wooden paddle and stir every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the side of the pan and the grains of polenta have softened.
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7
Stir in the pepper and Parmesan.
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8
RINSE AN 8 x 12-INCH PAN with cold water and shake dry.
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9
Pour the polenta into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the polenta evenly in the pan until it is just under 1/2 inch thick.
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10
Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator.
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11
PREHEAT THE OVEN to 400F.
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12
TO MAKE THE SAUCE: In a medium roasting pan, bake the eggplant for 1 hour, or until tender.
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13
When cool enough to handle, peel the eggplant and cut it into 1/2-inch cubes; set aside.
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14
In a large heavy skillet, heat the oil over medium heat.
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15
Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until just softened.
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16
Add the fresh tomatoes and the sundried tomatoes and cook, partially covered, for about 20 minutes, or until thickened.
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17
Remove from the heat and add the salt, pepper, eggplant, and basil.
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18
Stir to mix.
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19
(The mixture may be cooled and refrigerated for up to 2 hours, if desired.)
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20
WHEN READY TO SERVE, preheat the oven to 375F.
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21
Brush an 8-inch square or 8 x 12-inch rectangular baking dish with a little olive oil.
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22
CUT THE POLENTA into 3-inch squares and place them in the baking dish, overlapping slightly, in 2 rows.
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23
Spoon some of the sauce down either side and in the center, not covering the polenta completely.
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24
Sprinkle the feta over the exposed polenta and cover with aluminum foil.
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25
BAKE FOR 40 TO 45 MINUTES, or until the polenta is slightly golden and the sauce is bubbling.
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26
Garnish with sprigs of fresh basil and serve immediately.
