goat cheese polenta towers

We were in the mood to treat ourselves to something a bit more elegant than usual. Although the presentation may be deceiving, it's not difficult to make, but it is a great blend of flavors and a sight to see. Goat cheese polenta topped with eggplant, homemade tomato sauce, and sauteed shrimp - indulge yourself, you deserve it.

Polenta Ingredients (makes approx 5-6 servings):

3 Cups Water

1.5 Cups Cornmeal (you can use instant or finer consistency cornmeal if you would the process to go faster)

1 Tbsp Butter

2 Clove Garlic

1.5 Tbsp Goat Cheese

Salt and Pepper to Taste

Topping Ingredients:

1.5 Cups Homemade Tomato Sauce (or store bought)
half of one large eggplant

12 Shrimp

1 Clove Minced Garlic

2 Tbsp Olive Oil

1 Tbsp Butter

Salt and Pepper to Taste

Directions:

1. Heat about 1 tbsp. olive oil in a large pan and add half of the chopped garlic. Stir about a minute until fragrant. Add the eggplant. Drizzle olive oil over the eggplant and stir. Cover the pan for a few minutes so steam builds up, this will help the eggplant soften without having to pour gallons of olive oil into the pan as eggplant acts like a sponge and will just soak it up. Remove the cover, stir. Add the tomato sauce and sauté for 5 minutes, lower heat and let simmer.

2. Heat butter in a medium pot and slightly brown garlic.

3. Lower heat and add water/cornmeal. Stir vigorously until polenta reaches desired consistency.

4. Heat a sauce pan over high heat. Add olive oil.

5. Place shrimp and minced garlic into the pan.

6. Cook shrimp until dark pink on both sides. Then add butter to get a nice crispy brown coloring on the outside.

7. Salt and pepper to taste.