Polenta and Eggplant Sandwich

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Polenta and Eggplant Sandwich

 

Polenta:

3 1/2 cups water

2 cups milk

1 1/2 cups yellow cornmeal

1/2 teaspoon salt

 

Eggplant Filling:

2 tablespoons olive oil

1 small onion, finely chopped

1 stalk celery, chopped

1/2 cup chopped sweet green pepper

2 cloves garlic, finely chopped

1 teaspoon dried basil

1/4 teaspoon crushed red pepper

1 medium-size eggplant, cut into 1/2-inch cubes

1 14 1/2-ounce can diced tomatoes

1/4 cup red wine or water

1/2 teaspoon sugar

1 tablespoon chopped fresh parsley leaves

1/2 cup grated Parmesan cheese

2 cups mesclun or mixed greens (optional)

 

Several hours or days ahead, prepare Polenta: Butter the bottom and halfway up

the sides of two 9-inch square baking pans. In 2 1/2-quart saucepan, heat water

to boiling over high heat. Meanwhile, in medium-size bowl, with wooden spoon,

combine milk, cornmeal, and salt until blended; slowly stir into boiling water.

Reduce heat to medium and cook, stirring frequently, until mixture is very thick

and mounds when dropped from spoon, about 8 minutes. Divide polenta between

buttered pans, tilting each pan to spread mixture evenly. Set aside to cool.

Cover each pan with plastic wrap and refrigerate until firm, about 2 hours or

overnight.

Eggplant Filling: In large skillet, heat oil over medium heat. Add onion,

celery, and green pepper; sauté 3 minutes. Stir in garlic, basil, and the red

pepper; sauté 1 minute. Add eggplant and cook, stirring occasionally, 5 minutes.

Stir in tomatoes with their liquid, red wine, and sugar; cover and cook over

medium-low heat, stirring occasionally, 30 minutes. Remove from heat and stir in

parsley; cool eggplant mixture to room temperature.

Just before serving, heat broiler. With knife, loosen Polenta around inside edge

of each pan; invert each pan onto a baking sheet and gently unmold Polenta. Top

each Polenta with 1/4 cup grated Parmesan cheese. Broil just until cheese melts

and browns lightly.

Cut each Polenta into 4 squares. Place one square on each of 4 serving plates;

top with Eggplant Filling. Cover filling with another Polenta square, creating 4

sandwiches. Cut sandwiches diagonally in half; garnish each plate with 1/2 cup

mesclun, if desired, and serve.

Serves 4.

 

 

 

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