Chargrilled Vegetables: Eggplant cut into ¾ in sliced, red bell peppers, etc
Polenta: 1 c chicken or vegetable stock, 1 c cream, ½ c coarse polenta, 1 clove garlic, ¼ 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, ½ c parmesan, 1 clove garlic, ¼ c pine nuts or walnuts, ½ 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 ½ 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.