Emily Segal (Inspired by Indiana; resides in Israel)
Serves 8
5 cups vegetable stock (see this page)
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried oregano
1¾ cups corn meal
1 tablespoon barley malt syrup (optional)
½ cup tomato sauce (see “Marinara Sauce” in this page)
2 teaspoons minced olives, green or black
2 tablespoons minced garlic
¼ cup minced fresh herbs (such as basil and oregano)
1 teaspoon sweet paprika
1 teaspoon sumac (optional)
½ eggplant, sliced in thin rounds
1 tomato, sliced in thin rounds
4 mushrooms, thinly sliced
1–2 tablespoons olive oil
Bring the broth and spices to a boil. Slowly stir in the cornmeal and syrup. Whisk over low heat for about 8 minutes. The mixture will become thick and aromatic. Remove from the heat. Lightly oil a 10-inch spring-form pan, and press the polenta smoothly and evenly across the bottom. Set aside.
Preheat the broiler to high.
On top of the polenta base, spread the tomato sauce, and then sprinkle the olives, fresh herbs, and garlic. Layer the vegetables in a circular fashion, and sprinkle with the spices, if using. Drizzle with olive oil, place in the oven, and broil for 10 to 12 minutes until the top is browning. Let cool for a few minutes, and then release the outer ring, slice, and serve.
Chef’s Tip
This can also be made ahead and served cold.