Fairy Tale Eggplant Saute With Polenta

• For the Polenta
• 1 cup Polenta (I like Bob's red mill)
• 2 cups whole milk
• 1 cup (plus extra as needed) Water
• 2 tablespoons Butter
• 1/2 cup Parmesan (Or Pecorino if you prefer it)
• Salt to taste
• Eggplant Saute
• 1 pint Fairy Tale Eggplants, Halved
• 1 tablespoon Extra Virgin Olive Oil
• 1 Onion, Finely Chopped
• 3 Cloves of Garlic, Minces
• 1 pint Cherry Tomatoes, Halved
• 1 tablespoon Balsamic Vinegar
• Handful Chopped Fresh Basil
• Salt and Pepper to Taste

1. For the Polenta: add the milk and water with a pinch of salt, to a deep pot and bring to a boil. Add the poltenta and lower to a simmer, stirring regularly so it doesn't burn to your pan. Cook about 30 minutes. If you prefer stiff poltenta, this should be perfect. If you like your polenta a little looser, add additional water until desired texture is achieved. Finish off with butter and take off the heat. Stir in parmesan.
2. For the Vegetables: While the polenta is cooking, add olive oil to a large pan over medium heat. Add onions and cook for about 5-7 minutes. Add garlic and cook for another 1-2 minutes until fragrant. Add eggplant and toss together with onion/garlic mixture, cook for 2-3 minutes. Add tomatoes and toss. Add Balsamic vinegar and stir to coat. Add salt and pepper and cook until tomatoes just start to blister, but still maintain their shape (about 3 minutes depending on their size/variety). At the last second toss in basil.
3. Scoop polenta onto a large plate and spoon the eggplant mixture on top. Top with additional parmesan and basil and enjoy!

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Taken from food52.com/recipes/18480-fairy-tale-eggplant-saute-with-polenta (may not work)