Crispy Polenta Roll with Smoky Eggplant Ragout and Lemon Mascarpone Cream

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a small rectangular tray or pan with parchment paper and brush it lightly with some of the olive oil.

2. 2

   Place the diced eggplant on a tray and toss with 1 tablespoon olive oil, half of the salt, and the black pepper. Roast at 425°F / 220°C for 20 minutes, stirring once, until golden and tender.

3. 3

   Meanwhile, bring the water to a boil in a medium saucepan. Add the remaining salt and slowly rain in the polenta, whisking constantly. Cook over low heat for 5 minutes or according to package directions, stirring until thickened.

4. 4

   Remove the polenta from the heat and stir in the butter and grated Parmesan. Immediately spread it in the prepared pan into an even layer about 1 cm / 1/2 inch thick. Let it cool for 15 minutes until firm.

5. 5

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic, smoked paprika, and dried oregano, and cook 30 seconds more.

6. 6

   Add the crushed tomato, roasted eggplant, and balsamic vinegar. Cook the ragout over medium-low heat for 8 minutes, stirring, until thick and saucy. Adjust salt and pepper if needed.

7. 7

   In a bowl, mix the mascarpone, Greek yogurt, lemon zest, 2 teaspoons lemon juice, and chopped basil until smooth and creamy.

8. 8

   Unmold or lift the now-firm polenta slab onto a clean sheet of parchment paper. Sprinkle the breadcrumbs lightly over the surface and spread the eggplant ragout on top, leaving a 2 cm / 3/4 inch border all around.

9. 9

   Using the paper, carefully roll the polenta into a compact log. Place it seam-side down on a tray, brush it with the remaining tablespoon of olive oil, and bake at 400°F / 200°C for 15 minutes until lightly crisp outside.

10. 10

    Let the roll rest for 5 minutes. Slice into thick portions, serve with spoonfuls of the lemon mascarpone cream, and finish with extra fresh basil.

11. 11

    For a deeper color, broil the roll for 1 to 2 minutes at the end, watching closely, at 450°F / 230°C.