Grilled Eggplant & Tomatoes with Polenta

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 1/4 teaspoon salt.

Meanwhile, preheat grill to medium-high.

Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining 1/4 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. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

Serve the vegetable mixture on top of the polenta. Sprinkle with cheese.