From Bon Appetit
2 cups water ½ tsp salt
½ cup yellow cornmeal ¼ cup freshly grated Romano cheese
1 TBSP butter ¼ cup chopped fresh basil
2 lg. Japanese eggplants, each cut into ½ inch thick rounds
4 lg. Plum Tomatoes, each cut into ½ inch thick rounds
1 7 ¾ oz package small fresh mozzarella balls in water, drained
12 Fresh Basil Leaves
For Polenta: Bring 2 cups of water and salt to a boil in a heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat, add cheese and butter, whisk until melted. Mix in basil. Season generously with pepper. Spread in a 9×9 inch pan, chill until cold, about 1 hour. (can be made 1 day ahead, cover and keep chilled)
For Stacks: Preheat Broiler. Place eggplant on baking sheet, brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on a large plate (discard end slices). Sprinkle with salt and pepper. Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
Preheat oven to 375. Oil a baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round, cut cheese into 1/3 inch thick slices; place atop squares. Top each with a tomato slice. Bake Polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with one basil leaf.