1 medium eggplant
2 peeled, roasted red peppers (can be from a jar)
1 medium red onion
2 C. prepared pasta sauce
1 1/2 C. Corn Meal Mix
4 C. vegetable broth
2 C. milk
6-8 oz. grated flavorful cheese (parmesan, gruyere, asiago, etc.)
Extra parmesan cheese for grating
1. Cut eggplant into 3/4" slices, salt, let sit for 10 min. Cut onion into 3/4" rings.
2. Paint eggplant & onion with oil and grill on medium heat for 5-10 min./ side until browned. Make sure the eggplant is soft throughout.
3. In the meantime, combine corn meal, vegetable broth and milk in a large pan and simmer for 10-15 min. until Polenta is thick. Stir in cheese. It should be fairly thick, but if you can't spoon it out, add a bit more water, broth or milk.
5. Cube eggplant, red pepper and onion and combine with pasta sauce in a saucepan. Bring to a simmer.
Spoon polenta on a plate (~1 - 1 1/2 C) and cover with sauce (1/2 - 3/4 C). Sprinkle with parmesan cheese and serve.