4 rounds of 3/4 inch Polenta
6 slices of 1 inch thick peeled Eggplant
1 bulb of fresh fennel very thinly sliced
1 large handful of Baby Heirloom Tomatoes
2 cups Balsamic Vinegar
1/2 cup Brown Sugar
Red Pepper Flakes
For the Balsamic glaze..combine Vinegar and Brown Sugar in a saucepan and bring to a boil..Reduce to a simmer and stir frequently for about 20 minutes or until balsamic reduces to a syrup like consistency. Set aside
For the Vegetables..Preheat a well greased grill to a medium/high heat..Separately coat Polenta generously on both sides with olive oil.sprinkle with a touch of red pepper flakes and season with salt and pepper..repeat with Eggplant, Fennel and Tomatoes..Cook Polenta approx 3-5 minutes per side until grill marks form..Cook eggplant approx 2-3 minutes per side until tender…using a Vegetable Rack cook Fennel approx 5 minutes until lightly charred.. on the same rack cook Tomatoes approx 2 minutes until blistered..To plate start with 1 Polenta cake in the center ..layer on two slices of eggplant, fennel and tomatoes..Repeat process only using one slice of eggplant on top tier..Garnish with fennel greens and drizzle with balsamic glaze .
Tips..Grease grill very well..Do not move Polenta until ready to flip to keep grill marks in tact.