Eggplant Polenta


Chargrilled Vegetables: Eggplant cut into in sliced, red bell peppers, etc


Polenta: 1 c chicken or vegetable stock, 1 c cream, c coarse polenta, 1 clove garlic, cup parmesan, salt and pepper.  Cook first 4 ingredients until very thick, stirring often.  Add parmesan, salt and pepper.


Pesto: 1 loosely filled c fresh sweet basil, c parmesan, 1 clove garlic, c pine nuts or walnuts, c olive oil.  Pulse all except oil in a blender until chopped.  Then add olive oil.  Blend for a short time, to leave it coarse.


Layer in a round 9 dish, starting with of the polenta, then pesto, then vegetables, then top with the rest of the polenta.  Bake at 350 until browned on top (about 40 min).  Cut into wedges and serve on a bed of your favorite tomato cause.  Top with shaved parmesan cheese and fresh basil garnish.