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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place a large, well-seasoned or enameled cast iron skillet in the oven while it is heating.
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3
Once the oven is heated, carefully drizzle 1 tablespoon of the oil into the hot skillet and let it heat up for 1 to 2 minutes.
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4
Add the eggplant to the skillet and arrange it in an even layer.
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5
Roast until tender and starting to brown, stirring halfway through, about 25 minutes.
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6
Using a dry kitchen towel or potholder, carefully remove the hot skillet from the oven by its handle and place it on the stovetop.
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7
(Use care when handling the hot skillet on the stovetop.)
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8
Using a spoon, transfer the eggplant to a medium bowl; set aside.
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9
Add 1 tablespoon of the oil to the skillet and place over high heat until shimmering.
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10
Add the mushrooms and cook, stirring rarely, until browned, about 8 minutes.
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11
Add the wine, stir to combine, and cook until the liquid has completely evaporated.
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12
Reduce the heat to medium low and, using a spoon, transfer the mushrooms to the bowl with the eggplant.
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13
Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering.
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14
Add the onion, oregano, and red pepper flakes and season with salt.
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15
Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 5 minutes.
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16
Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
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17
Add the olives and reserved eggplant and mushrooms, along with any accumulated juices in the bowl, and stir to combine.
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18
Add the tomatoes and water, season with salt and pepper, and stir to combine.
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19
Bring the mixture to a simmer.
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20
Reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 20 minutes.
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21
Meanwhile, begin making the polenta.
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22
(When the eggplant and mushroom mixture is ready, remove from the heat, taste, and season with salt and pepper as needed; keep warm until the polenta is ready.)
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23
Place the measured water, milk, and salt in a large saucepan and bring to a simmer over high heat.
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24
Reduce the heat to low and, whisking constantly, slowly pour in the polenta in a thin, steady stream until all of it is incorporated and there are no lumps.
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25
Cook, whisking or stirring with a spoon every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes.
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26
(If the polenta starts to get too thick before its done, add water 1/4 cup at a time as necessary.)
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27
Stir in the Parmesan cheese and set aside.
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28
Heat the oven to broil and keep the rack in the middle.
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29
Pour the polenta over the eggplant and mushroom mixture and spread it into a smooth, even layer.
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30
Evenly sprinkle the fontina over the polenta.
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31
Place the skillet in the oven and broil until the cheese is browned and bubbling, about 4 minutes.
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32
Remove from the oven to a wire rack and let sit 5 minutes before serving.
