Eggplant Polenta Stacks With Garlic Sauteed Broccoli Rabe, Radicchio and Baby Arugula

Photo: Manju

Preparation

Eggplant Polenta Stacks

First make the polenta by boiling the water and adding the cornmeal to it. Add some salt to taste and let it cook for a couple of minutes. Grease 4 ramekins. Layer the bottom of each ramekin with a couple of tbsp of polenta – about 1/2 inch thick layer. Top it with a couple of slices of mozzarella. Sprinkle parsley and spoon in some sauce over it. Season with salt and pepper. Top with an eggplant slice. Season with salt and pepper and drizzle some olive oil on it. Finally top it with a mozzarella slice. Repeat for all the ramekins. Bake in a preheated oven at 400F for 15 mins or so and put the oven in broil setting for the cheese to

Let it cool a little. Run a knife through the edges and loosen it a little. Invert the ramekin on a plate and there you have your tower!! Top with some fresh parsley.

Garlic Sautéed Broccoli Rabe, Radicchio and Baby Arugula

Cut off the bottom couple of inches of the rapini stalks. Chop the rest of the stalks into a couple of inches length. Bring some water to boil and add the broccoli rabe to it. Boil for a few minutes and drain. This is to reduce its bitterness. Finely chop the radicchio as well. Heat the oil in a sauté pan. Sauté together the greens and the garlic for a couple of minutes till they wilt. Add salt and pepper to taste and garnish with some freshly grated parmesan. Enjoy with the eggplant-polenta stacks.