VEGETARIAN COOKING

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Eggplant Parmesan with Polenta

This is an easy dish for entertaining, because the sauce and polenta can be made a day in advance. For a vegan version, omit the cheese and sprinkle with fresh herbs.

Polenta:

1 cup coarsely ground yellow cornmeal
(polenta*)3/4 teaspoon salt3 cups cold waterolive oil

Whisk together the cornmeal, salt, and water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, and simmer uncovered for 10 to 15 minutes until it thickens and pulls away from the sides of the pan, continuing to stir every few minutes. Spread the polenta into an 8or 9-inch square cake pan and refrigerate for at least one hour. Remove when well chilled and slice into four squares. Slice the squares in half diagonally into eight triangles. Turn on the broiler. Brush the triangles on top and bottom with olive oil and place on a foil-covered baking sheet. Broil until crispy and lightly browned, watching carefully so they don't burn. Flip over and broil on the other side. Place the triangles in a baking or lasagna pan a half inch apart. Set aside.

*Polenta can be purchased where Italian foods are sold, or at a health food store.

Tomato Sauce

1 teaspoon olive oil1 small onion, finely chopped4 large cloves garlic, minced6—8 fresh plum tomatoes or 4-5 garden tomatoes (or drained, canned plum tomatoes)1/4 cup dry white wine2 tablespoons tomato paste (Freeze the rest in a baggie.)1 teaspoon sugar1 teaspoon dried basil1/8 teaspoon cayenne pepperfreshly ground black peppersalt to taste

If you're using fresh tomatoes, bring a pot of water to a boil. Turn off the heat and place the tomatoes in the water for about two minutes (to loosen the skins). Remove the tomatoes and slide off the skins, discarding them. Chop the tomatoes into half-inch pieces. In the pot, saute the onion and garlic in the olive oil until soft. Add the rest of the ingredients and simmer uncovered for about 20 minutes, stirring occasionally. If the sauce isn't thick enough, add a little extra tomato paste.

Eggplant Parmesan

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