• Ingredients: 22
  • Serves: 6

Polenta stacks with eggplant, tomato and mozzarella with fresh basil leaves.




  • 12 fresh basil leaves

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


For polenta:

  1. Step 1 Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes.

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  2. Step 2 Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper.

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For stacks:

  1. Step 3 Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper.

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  2. Step 4 Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices).
  3. Step 5 Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round.

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  4. Step 6 Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).

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  5. Step 7 Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.

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Nutrition information

Calories 304 Carbohydrates 27 g (9%)
Fat 17 g (26%) Protein 14 g (28%)
Saturated Fat 8 g (38%) Sodium 501 mg (21%)
Polyunsaturated Fat 1 g Fiber 9 g (37%)
Monounsaturated Fat 7 g Cholesterol 40 mg (13%)