• Baked Herb Polenta With Concasse Of Tomato

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    • 2 quart lowfat milk
    • 3/4 c. dry basil
    • 1/2 tsp garlic, finely minced
    • 1/2 tsp chicken stock
    • 2 c. yellow cornmeal
    • 1/2 c. Parmesan cheese, grated Salt and freshly grnd black pepper, to taste Garlic pwdr, to taste
    • 1 lrg eggplant, cut in 1/4" slices Extra virgin olive oil
    • 2 Tbsp. vegetable oil
    • 4 c. tomatoes, minced
    • 1/2 c. garlic, finely minced
    • 1/2 c. fresh basil, minced
    • 1/2 tsp white wine
    • 1/2 tsp fresh lemon juice Salt and freshly grnd black pepper, to taste Garlic pwdr, to taste


    1. To make the polenta:In a the stainless steel top of a large double boiler, heat the lowfat milk over warm water. Stir in the basil, garlic, and chicken stock. When the lowfat milk is scalded, slowly add in the cornmeal, stirring constantly, till the mix starts to thicken. Continue to add in the cornmeal till a spoon stands up firmly in the mix. Stir in the cheese, salt, black pepper, and garlic pwdr. Keep hot.
    2. Lightly coat the eggplant slices with the oil and place on a baking sheet.
    3. Grill the slices under the broiler. Remove and let cold.
    4. Preheat oven to 350 F. In a 12 x 15 inch greased baking pan, spread half of the polenta. Place the grilled eggplant proportionately over the polenta. Top the eggplant layer with the remaining polenta and bake for 25 to 30 min or possibly till golden. (Don't over-bake.) Let cold for 5 - 10 min on a wire rack.
    5. Top each serving of the hot polenta with the Tomato Concasse and serve immediately.
    7. Tomato Concasse:In a large skillet, heat the oil and saute/fry the tomatoes, garlic, and basil for 5 - 10 min, or possibly till the tomatoes are softened.
    8. Stir in the wine, lemon juice, salt, black pepper, and garlic pwdr and heat through.
    9. Makes 4 c..

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