POLENTA CROUTONS

INGREDIENTS: instant polenta taragna, 8 oz eggplant, 1 cherry tomatoes, 10 mozzarella, 10.5 oz basil, 5-6 leaves extra virgin olive oil, to taste water, to taste salt, to taste

METHOD: Cook polenta according to package directions. Spread polenta to a thickness of about 3 cm on an oiled baking pan and let cool. Wash and clean the eggplant removing the ends . Cut the eggplant into slices 2 cm thick , salt them lightly on both sides and put them in a colander . This will help them lose the bitter taste. Cut into cubes fresh mozzarella , wash and cut tomatoes into rounds. preheat BARBECUE 80X - De'Longhi to medium heat. Grill the eggplant on both sides , then cut each slice into wedges. Cut polenta into slices , brush with oil the grill , then put to cook polenta on the grill for 4-5 minutes per side .Above each polenta crouton distribute the slices of eggplant , cubes of mozzarella and tomatoes , season with salt and drizzle with olive oil and basil and serve hot.

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