Grilled Balsamic Eggplant and Portobello Mushrooms over Sun-Dried Tomato, Arugula and Goat Cheese Polenta
For vegetables: Slice eggplant into 1/4 inch rounds, and remove gills from mushrooms. Marinate both in a balsamic vinaigrette (I make my own with olive oil, balsamic vinegar, minced garlic and salt and pepper) for several hours. Slice an onion into rings. Drain eggplant and mushrooms and grill (including onion rings) until tender and nicely browned. Slice or cut in to chunks.
For polenta: bring 2 cups vegetable broth, 2 cups milk, and one teaspoon salt to a boil. Slowly pour in 1 cup of polenta, whisking constantly. Lower heat and cook 5-10 minutes, until polenta is soft and thickened. Remove from heat and crumble in 4 oz goat cheese, 1/2 cup chopped sun-dried tomatoes (I used oil packed and added a little of the oil too), and two big handfuls of chopped arugula. Stir until combined.
To serve: spoon polenta in to a bowl and top with grilled vegetables. Sprinkle with extra goat cheese.