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1
Bring water to boil in large saucepan over high heat.
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2
Gradually add cereal, stirring constantly until well blended.
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3
Stir in 1/2 of the garlic.
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4
Cook 1 to 3 minutes or until thickened, stirring constantly.
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5
Spread cereal mixture into greased and foil-lined 8-inch square pan; sprinkle with 2 Tbsp.
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6
of the cheese and 1/4 tsp.
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7
of the basil.
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8
Cover; refrigerate 30 minutes or until firm.
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9
Cut into 4 (4-inch) squares; cut each square diagonally in half to form a total of 8 triangles.
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10
Heat 1 Tbsp.
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11
of the oil in large skillet.
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12
Add 4 of the polenta triangles.
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13
Cook 3 minutes on each side or until lightly browned on both sides.
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14
Remove from skillet; keep warm.
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15
Repeat with remaining polenta triangles, cooking in 1 Tbsp.
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16
of the remaining oil.
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17
Heat remaining 1 Tbsp.
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18
oil in same skillet.
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19
Add eggplant, tomato, onion, green pepper and remaining garlic; cook 5 minutes or until eggplant is tender, stirring occasionally.
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20
Add tomato juice and remaining 1/4 tsp.
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21
basil; mix well.
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22
Bring to boil.
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23
Reduce heat to low; simmer 3 minutes, stirring occasionally.
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24
Serve over polenta triangles.
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25
Sprinkle with remaining 2 Tbsp.
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26
cheese.
