Makes 6 servings.
- 6 slices of ready-made polenta
- 12 slices eggplant
- 1 large tomato, cut into 6 slices
- 6 oz. Ilchester® Double Gloucester cheese, sliced
- A few salad leaves, for ganish
Arrange the sliced polenta, eggplant and tomatoes on a large baking sheet. Brush with olive oil and grill from 10 minutes. Make sure the eggplant does not burn.
Stick the polenta with a slice of eggplant, tomato and another slice of eggplant. Top each tower with a slice of cheese.
Grill for 5 minutes and serve ganished with salad leaves.