Recipe(tried): Grilled Eggplant and Fontina Sandwiches, Grilled Polenta for Patricia, SK

Hi Patricia :-) Here are two recipes that we love. You could serve them together with a Greek salad and it would make a delicious meal.

Also, I wanted to mention the vegetarian meat substitute product put out by Quorn. They have the usual crumbles but they also have an incredible chicken substitute. We got it here, maybe a couple of years ago. It has been used in Europe (Especially the UK) for about 20 years. The chicken version comes in pieces that you can skewer, as well as patties that you can use for Chicken Parmigiana and the like, and even a roast. If your stores do carry it, you would find it in the frozen food section. The box has a lot of yellow on it (to help you spot it). Here, both regular grocery stores and our Whole Foods store carry it. My youngest discovered it while she was studying in the UK during her junior year of college. She is back over there working on a master's degree ad is still eating it. It's a great source of protein. Now for the recipes...

Grilled Eggplant and Fontina Sandwiches from the Williams-Sonoma cookbook Grilling - Makes six sandwiches; serves 6

Here the word sandwich is used loosely. The Fontina is sandwiched between 2 slices of the eggplant. "These have a good savory flavor and are delicious warm or at room temperature. They can even be reheated on the grill or in the oven the next day. If you can't find Fontina Cheese, use Monterey Jack, mozzarella or any other mild cheese that will compliment fresh sage."

1 large eggplant, about 3 inches (7.5 cm) in diameter and 6-7 inches (15-18 cm) long
salt for sprinkling on eggplant, plus 1/2 tsp.
1/3 c. (3 fl oz/80 ml) olive oil
2 Tbl. fresh lemon juice
1 clove garlic, minced
1 Tbl. chopped fresh sage or 1 tsp. dried sage
1/4 tsp. freshly ground pepper
5 oz (155 g) Italian Fontina Val D'Aosta cheese, thinly sliced
handful of fresh sage leaves, optional

Cover a baking sheet with absorbent paper towels. Cut the eggplant crosswise into slices about 1/2 inch(12 mm) thick. You should have 12 slices in all. Sprinkle both sides of each slice lightly with salt. Spread the slices out on a baking sheet and cover with more paper towels. Let stand for at least one hour, then rinse the slices and pat them dry.

In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, chopped or dried sage, 1/2 tsp. salt and the pepper. Shake vigorously.

Prepare a fire in a grill. Position the oiled grill rack 4 inches (10 cm) above the fire. Arrabge the eggplant slices on the rack. Grill, turning them once or twice and brushing with the oil mixture, until light;y browned, about 8 minutes. Top half of the slices with a piece of cheese and 2 or 3 sage leaves, if you have them, then cover with the remaining eggplant slices. Grill, turning once, until the cheese begins to melt, about 2 minutes longer.

I actually used 2 smaller eggplants since the larger ones were unavailable at the store where I shopped yesterday. If you used smaller ones, these could easily be used as an appetizer.

Grilled Polenta (also from the Williams-Sonoma cookbook, Grilling)

3 c. (24 fl oz/ 750 ml) water
1 tsp. salt
2 Tbl. unsalted butter
3/4 c. (4 oz./ 125 g) polenta or yellow cornmeal
3/4 c. (3 oz/ 90 g) freshly grated Parmesan cheese
1/4 tsp. cayenne pepper
olive oil

Combine the water, salt and butter in a medium saucepan and bring to a boil. Gradually add the polenta or cornmeal, whisking constantly so it doesn't lump. Lower the heat and continue cooking, stirring frequently, until quite thick, 10 to 15 minutes. Remove from the heat and stir in the Parmesan cheese and cayenne.

Line a 9-inch (23 cm) pie plate with plastic wrap, letting it extend over the edges. Spread the polenta evenly over the plastic wrap and smooth the top with a spoon. Cover tightly with plastic wrap and chill until firm, at least 1 hour. (I let the polenta cool some before refrigerating it. I, also, don't think this would have been sufficiently chilled in 1 hour in the refrigerator, but maybe. I chilled mine overnight.)

Prepare fire in a grill. Position the oiled grill rack 4 to 6 inches (10 to 15 cm) above the fire. Invert the pie plate to unmold the polenta. Peel off the plastic wrap. Cut the polenta into 6 pie-shaped wedges. Brush each wedge lightly on both sides with oil. Arrange the polenta wedges on the rack. Grill, turning two or three times, until golden, about 10 minutes. Serves 4 to 6