Nutrition per serving may change if servings are adjusted.
4 cups water
1 cup cornmeal
1 tablespoon butter
½ teaspoon salt, divided
1 pound plum tomatoes, chopped
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
1½ pounds eggplant, cut into ½-inch-thick slices
8 ounces Italian sausage links
½ cup chopped fresh basil
¼ cup shaved ricotta salata or crumbled feta cheese
Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 35 minutes. Remove from heat and stir in butter and ¼ teaspoon salt.
Meanwhile, preheat grill to medium-high.
Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining ¼ teaspoon salt in a large bowl.
Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Grill sausage until charred and cooked through, 8 to 10 minutes. Let the eggplant and sausage cool for 10 minutes. Chop the eggplant into bite-size pieces and thinly slice the sausage. Add to the tomatoes along with basil.
Serve the sausage and vegetable mixture on top of the polenta. Sprinkle with cheese.
438 calories;25 g fat(7 g sat); 8 g fiber; 40 g carbohydrates; 16 g protein; 71 mcg folate; 33 mg cholesterol; 9 g sugars; 0 g added sugars; 1,520 IU vitamin A; 21 mg vitamin C; 112 mg calcium; 3 mg iron; 728 mg sodium; 893 mg potassium
Vitamin C (35% daily value), Vitamin A (30% dv)