Polenta With Hot Tomato-Eggplant Sauce

Preparation

1. Step 1

   If using a broiler, turn on.

2. Step 2

   Wash, trim and slice eggplant lengthwise into ¼-inch-thick pieces. Brush with four teaspoons of the oil.

3. Step 3

   If using a top-of-the-stove grill, prepare. Broil or grill the eggplant until it begins to brown on both sides. Set aside.

4. Step 4

   Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.

5. Step 5

   Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.

6. Step 6

   Bring 1¼ cups of water to a boil in a covered pot.

7. Step 7

   Cut the skin from eggplant and cut into ½-inch chunks. Add to tomatoes.

8. Step 8

   Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.

9. Step 9

   Season the polenta with salt and pepper.

10. Step 10

    Meanwhile, coarsely grate the cheese.

11. Step 11

    Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.