salt and freshly ground pepper
1 cup polenta
1 tablespoon butter
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1/2 cup olive oil
1 red bell pepper, quartered
basil sprigs to garnish
Put 2 and 1/2 cups water in a saucepan and bring to a boil. Add a pinch of salt then pour in polenta in a fine, steady stream, stirring vigorously with a wooden spoon.
Simmer 5-10 minutes, stirring frequently until polenta is thick and no longer grainy. Remove pan from heat and stir in butter and black pepper. Turn polenta on to an oiled baking sheet or wooden board and spread out to a thickness of 1/4-1/2 inch. Cool, cover and refrigerate 1 hour.
With a 2 and 1/2- to 3-inch pastry cutter, cut into eight circles. Preheat broiler.
Brush eggplant and zucchini with oil and broil until browned on both sides. Keep warm. Broil bell pepper quarters and peel. Keep warm.
Brush polenta circles with oil and broil 3-4 minutes on each side until browned and crisp. Place a polenta circle on each four serving plates and arrange vegetable slices on top. Season with salt and pepper and top with a polenta circle. Garnish with basil and serve.