Ingredients
Method
- Preheat oven to 400 ° F
Make the Polenta
- Bring 3 ¼ cups water to a boil in a large pot. Once the water is boiling, add a pinch of salt, and slowly drizzle in the polenta, a bit at a time while whisking continuously to prevent lumps. Turn the heat to low and keep at a very low simmer. Switch to a wooden spoon, and stir continuously for 20 minutes. Polenta will pull away from the sides when done. Spoon onto a large wooden board or smooth countertop and using a spatula or bench scraper, smooth the polenta into a thin, flat sheet about 15-inches by 9-inches. Allow to cool and harden.
Prep the eggplant
- Wash, remove stem, and slice eggplants into ½ inch slices. Set a colander on top of a bowl, and add some slices to the colander. Sprinkle with salt. Add another layer of eggplant slices and salt. Continue with the rest of the eggplant slices. Set aside for at least 30 minutes to let the salt bring out the astringent liquid.Using a paper towel, blot off excess water. Place eggplant slices on a baking dish, pour on 2 tbsp. olive oil, mix and throw in a 400 ° F oven for 10 minutes until soft.
Prep the peppers
- If you have a gas stovetop, blacken the skins of the peppers over the flames. Otherwise, use the broiler and set the peppers directly on the rack and turn halfway through. Once the skins are black and bubbly (about 5 minutes per side) remove the peppers, and place them in a plastic bag to steam. Once they are cool enough to touch, remove from the bag. Peel off the blackened skins and discard. Slice open the peppers with a knife and scrape away the seeds. Cut the peppers in long strips.
Put it all together
- In a large bowl, mix the eggplant, peppers, and ⅓ cup of the cheese. Stir to combine. Divide into 3 equal portions.
- Cut the polenta into small squares. In an 8 x 8 inch baking dish, cover the bottom with one layer of polenta squares. Spoon ⅓ of the eggplant/pepper mixture over the top. Add another layer of polenta, then ⅓ of eggplant/pepper mixture. Add last layer of polenta and finish with eggplant/pepper layer and the rest of the cheese.
- Bake in the 400 ° F oven for 25 minutes until cheese is melted and top is golden. Let dish sit for 5- 8 minutes before serving.