Polenta Stacks with Eggplant, Tomato and Mozzarella

Name: Polenta Stacks with Eggplant, Tomato and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 teaspoon salt; 1/2 cup yellow cornmeal; 1/4 cup freshly grated Romano cheese; 1 tablespoon butter; 1/4 cup chopped fresh basil; 2 large Japanese eggplants, each cut into six 1/2-inch-thick rounds; Olive oil; 4 large plum tomatoes, each cut into 1/2-inch-thick rounds; Balsamic vinegar; Dried oregano; 1 7 3/4-ounce package small fresh mozzarella balls in water, drained; 12 fresh basil leaves

Servings: persons

2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil
2 large Japanese eggplants, each cut into six 1/2-inch-thick rounds
Olive oil
4 large plum tomatoes, each cut into 1/2-inch-thick rounds
Balsamic vinegar
Dried oregano
1 7 3/4-ounce package small fresh mozzarella balls in water, drained
12 fresh basil leaves

1
Bring 2 cups water and salt to boil in heavy small saucepan.
2
Gradually whisk in cornmeal.
3
Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes.
4
Remove from heat.
5
Add cheese and butter; whisk until melted.
6
Mix in basil.
7
Season generously with pepper.
8
Spread in 9x9x2-inch metal baking pan.
9
Chill until cold, about 1 hour.
10
(Can be made 1 day ahead.
11
Cover, keep chilled.)
12
Preheat broiler.
13
Place eggplant on baking sheet.
14
Brush with oil on both sides; sprinkle with salt and pepper.
15
Broil until brown, about 4 minutes per side.
16
Arrange 12 tomato slices on large plate (discard end slices).
17
Drizzle each slice with a few drops of vinegar.
18
Sprinkle eggplant and tomatoes with oregano.
19
Preheat oven to 375F.
20
Oil baking sheet.
21
Cut polenta into 25 squares.
22
Place 12 squares on sheet.
23
Top each with eggplant round.
24
Cut cheese into 1/3-inch thick slices; place atop squares.
25
Top each with tomato slice (save remaining polenta and cheese for another use).
26
Bake polenta stacks until heated through and cheese melts, about 15 minutes.
27
Top each stack with 1 basil leaf.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 1/2 teaspoon salt, 1/2 cup yellow cornmeal, 1/4 cup freshly grated Romano cheese, and more.

Yes, Polenta Stacks with Eggplant, Tomato and Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!