Rosemary Polenta Stack with Creamy Eggplant Sun-Dried Tomato Ragout and Seared Feta

Instructions

1. 1

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

2. 2

   In a medium saucepan, bring the water to a boil with 1 teaspoon salt, 1/4 teaspoon black pepper, and the rosemary. Lower the heat and slowly whisk in the polenta. Cook for 3 to 5 minutes, or according to package directions, until thickened.

3. 3

   Pour the hot polenta into the prepared pan or tray and spread it into a layer about 1.5 cm / 1/2 inch thick. Let it rest for 10 minutes to firm up.

4. 4

   While the polenta rests, heat 2 tablespoons of the olive oil in a wide skillet over medium-high heat. Add the eggplant and cook for 6 to 8 minutes, stirring, until browned and tender.

5. 5

   Add the leek and cook 3 minutes more. Stir in the garlic, sun-dried tomatoes, smoked paprika, and oregano. Cook for 1 minute until fragrant.

6. 6

   Add the crushed tomatoes, vegetable broth, and the remaining salt and pepper. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until you have a thick yet saucy ragout. Turn off the heat and stir in the lemon juice.

7. 7

   Unmold or lift out the firm polenta slab and cut it into 8 rectangles or rounds. Place them on a lightly oiled baking tray and bake for 15 minutes at 220 °C / 425 °F, flipping halfway through, until the edges are golden.

8. 8

   Pat the feta dry with paper towels and dust it lightly with cornstarch. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat. Sear the feta for 1 to 2 minutes per side, carefully, until lightly crusted.

9. 9

   To assemble, place one polenta rectangle or round on each plate, add a spoonful of ragout, top with another piece of polenta, add more ragout, and finish with the seared feta.

10. 10

    Finish with the fresh basil and lemon zest. Serve hot.

11. 11

    For extra crisp texture, leave the baked polenta in the oven for 3 more minutes, watching carefully so it does not dry out too much.