Grilled Polenta and Eggplant Salad


1 pound 2 ozs polenta (18-ounce roll)

1 medium eggplant

1 large red bell pepper

6 Tbsps Flying Olive's Wild Mushroom and Sage EVOO, divided

4 ozs arugula

1 Tbsp plus 2 tsps Flying Olive's Traditional 18-year Aged Balsamic, divided

Salt and freshly ground black pepper to taste


Cut eggplant into ½ inch slices. Salt both sides and let sit in a colander for ½ hour. Pat dry with paper towels. Preheat grill to med-high heat. Remove the seeds and ribs of pepper and cut into 8 strips. Carefully slice polenta about ½ "wide, at least 12 pieces.

To prepare the ingredients for grilling, use approximately 5 Tbsps of Wild Mushroom and Sage EVOO to brush on each side of pieces of eggplant, pepper, and polenta.  Set the EVOO coated bowl aside for dressing the arugula.  Salt and pepper the grilling ingredients.

Transfer polenta, eggplant and red bell peppers to hot grill. Grill each side until cooked through, about 4-5 minutes per side. Loosen and turn the polenta gently so that it doesn't break.

Meanwhile, whisk together 1 Tbsp Wild Mushroom and Sage EVOO and 1 Tbsp of 18 Year Traditional Balsamic in the bowl set aside earlier. Toss the arugula in the Oil and Vinegar dressing.

Divide the dressed arugula between 4 plates.  Layer the grilled ingredients alternating polenta, eggplant and red pepper until used. Drizzle with ½ tsp of 18 Yr Traditional Balsamic (or more to taste) over each serving. Salt and pepper to taste.

Submitted by Barb L.