Instructions: To make the polenta:
In a the stainless steel top of a large double boiler, heat the milk over hot water. Stir in the basil, garlic, and chicken stock. When the milk is scalded, slowly add the cornmeal, stirring constantly, until the mixture starts to thicken. Continue to add the cornmeal until a spoon stands up firmly in the mixture. Stir in the cheese, salt, black pepper, and garlic powder. Keep warm.

Lightly coat the eggplant slices with the oil and place on a baking sheet.

Grill the slices under the broiler. Remove and let cool.

Preheat oven to 350 F. In a 12 x 15 inch greased baking pan, spread half of the polenta. Place the grilled eggplant evenly over the polenta. Top the eggplant layer with the remaining polenta and bake for 25 to 30 minutes or until golden brown. (Do not over-bake.) Let cool for 5 to 10 minutes on a wire rack.

Top each serving of the warm polenta with the Tomato Concasse and serve immediately.

YIELD: 8 SERVINGS

Tomato Concasse:
In a large skillet, heat the oil and saute the tomatoes, garlic, and basil for 5 to 10 minutes, or until the tomatoes are softened.

Stir in the wine, lemon juice, salt, black pepper, and garlic powder and heat through.

Makes 4 cups.

THE 1661 INN / HOTEL MANISSES
BLOCK ISLAND, RHODE ISLAND

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