- 2 to 4 heirloom tomatoes
- 1 eggplant
- 1 red bell pepper
- 1/4 cup extra virgin olive oil, divided
- 1/2 cup chopped fresh basil
- 2 cloves garlic, finely minced
- Salt and pepper, to taste
- 4 cups vegetable or chicken broth
- 1 cup polenta-style ground corn (coarsely ground)
- 1 tablespoon chopped fresh rosemary
- 1/4 cup feta or chèvre goat cheese, plus extra for garnish
Preheat oven to 425° F.
Cut tomatoes into 1-inch chunks. Peel eggplant and cut into 1-inch cubes. Seed pepper and cut into 1-inch squares. Toss vegetables with 2 tablespoons oil, basil and garlic.
Spread vegetables out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until eggplant is golden and tender (tomatoes will be quite soft). Season with salt and pepper.
Bring broth to a boil and add ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in rosemary, remaining oil and cheese. Season with salt and pepper.
Ladle polenta onto plates or into bowls and scatter with roasted vegetables. Garnish with additional cheese.