Polenta Towers

Recipe courtesy of Robert Dekeersgieter, Spirit of the Ethan Allen III, Burlington, Vermont.

Ingredients

4 cups water
2 cups polenta (medium or coarse grain)
1 tsp. basil
1/8 tsp. black pepper, freshly ground
1/2 cup grated Parmesan cheese
2 tbsp. olive oil
Oil for cookie sheet
2 plum tomatoes
1 zucchini
1 baby eggplant
Fresh basil
4 whole olives

Directions

Slice all vegetables in about 1/4" thickness and sauté al dente except the tomatoes in oil with salt and pepper, set aside. In a saucepan, heat the water and salt over medium-high heat. Bring to a simmer, but don't let it boil. Slowly whisk the polenta into the simmering water. Whisk constantly until it begins to thicken, about 3 minutes. Add the basil, cheese, and olive oil. Reduce the heat and simmer, stirring regularly, until it is very thick, approximately 8 minutes. Oil a 9"x5" bread pan. Fill the pan with the polenta. Smooth the polenta out evenly. Cover the pan and refrigerate overnight. Remove from the refrigerator and flip over onto a cutting board. The polenta should slide out of the pan. Punch out polenta circles with a small glass. Make layers with the polenta and the cooled vegetables to make a tower, making sure the eggplant is the top vegetable layer, and skewer to hold together, top with olive. Place on a buttered cookie sheet and bake for approximately 10 minutes, or until edges start to turn gold-brown, remove skewer before serving. Makes 4.