The challenge continues with finding creative ideas for using the the fresh garden veggies. The kids really liked these, which is good since they both claim to hate eggplant and zucchini. Polenta for those who have never had it, is really just an Italian corn porridge that can be baked or fried. Here we choose to bake it with zucchini and eggplant. This is a quick and yummy.
Polenta, Zucchini, Eggplant Stacks with Fresh Basil
I used Polenta that I cooked according to package directions, but there is a pre-made polenta you can get that comes in tubes that is even easier.
Ingredients:
- 1 box of quick cooking polenta (I found it in the Italian section at the supermarket)
- Fresh Eggplant. I like mine with the skins peeled. You can leave the skins on if you prefer. Slice them into thick rounds
- Fresh Zucchini sliced into thick rounds
- Marinara sauce
- Shredded Mozzarella Cheese
- Olive Oil
- Dried Italian Herb Mix
- Fresh Basil
- Fresh Corn, 2 Ears
- Cooking spray
Step One:
Preheat the oven to 375. Place a large stockpot with water and a lid on high and bring to a boil. Cook Polenta according to package directions. Spray a large muffin tin with cooking spray. (there we go again with the muffin tins…they are so handy!) Scoop about polenta into each muffin tin and press down to about 1/4 inch thick. I placed the tin into the fridge covered up while prepping the veggies. Shuck the 2 ears of corn and place into the boiling water to cook for about 15 minutes while prepping all of the other veggies.
Step Two:
Wash and slice the zucchini and Eggplant. I also peeled my eggplant. That is up to you. Slice them into thick slices approximately 1/4 inch thick. Brush with olive oil and sprinkle with Italian herbs and any other seasoning you like. Grill them till you see the hash marks of the grill, only a couple minutes on each side being careful not to over cook them.
Step Three:
Take your polenta out of the fridge and spoon a little bit of the marinara sauce onto each of the polenta rounds. Add a sprinkle of grated mozzarella, then a zucchini slice. Add another layer of sauce and cheese and then an eggplant slice. Top the eggplant slice with a little more sauce and final layer of cheese. Place in a 375 degree oven till the cheese is melted and it is all bubbly, about 15 minutes.
Step Four:
Slice the corn off the cob. Wash and cut the basil with kitchen sheers into thin strips or chiffonade. Scoop out each stack carefully with a spoon and garnish with the corn and basil. Bon Appetit!
