Serves 6
1 1/2 quarts water
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons extra virgin olive oil, plus more for brushing
12 ounces polenta
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 globe eggplant, cut into 1/4-inch slices
5 sweet peppers, cut into thirds, cored and seeded
2 red onions, cut into 1/4-inch slices
Black pepper
1 ear corn, shucked
3 tomatoes, cut into 1/4-inch slices
3/4 pound ricotta salata, crumbled
Basil Vinaigrette (recipe below)
Basil leaves for garnish
Lightly coat two 9-by-13-inch baking pans with vegetable oil. In a large pot, bring the water to a boil. Add the salt and olive oil. Add the polenta in a slow stream, stirring constantly. Cook the polenta for 15 to 20 minutes, stirring occasionally with a wooden spoon. Remove from the heat and stir in the cheese. Spread the polenta onto the prepared baking sheets and allow to cool. Refrigerate overnight or until firm.
Prepare a grill to medium hot. Cut each pan of polenta into 9 rectangles, for a total of 18 pieces. Brush both sides of each piece of polenta with a generous amount of olive oil. Brush both sides of the eggplant slices, peppers and onions with olive oil. Brush corn with olive oil. Generously season all the vegetables with salt and pepper. Grill the polenta until lightly charred on both sides, 6 to 8 minutes per side. (Be very careful turning the polenta over; use a metal spatula and make sure it is releasing before you force it. If it sticks, it’s most likely not charred enough.) Grill the eggplant, peppers and onions until softened and lightly charred on both sides, 3 to 6 minutes per side (be very careful turning the onion slices over; it’s okay if a few of them fall through the grates). Grill the corn until it is lightly charred on all sides, 10 to 12 minutes.
To assemble the Napoleons: When the corn is cool enough to handle, cut off the kernels. Place a piece of grilled polenta in the center of 6 plates. Top each piece of polenta with a slice of tomato, a slice of eggplant, a piece of pepper and a slice of onion. Repeat all layers, polenta, tomato, eggplant, pepper and onion. Finish with a final piece of polenta. Cut the remaining peppers into thin slices. Top each Napoleon with a small tangle of sliced peppers. Sprinkle the corn and ricotta salata over the top of each Napoleon. Drizzle each with about 2 tablespoons of basil vinaigrette, garnish with a basil leaf and serve.
Basil Vinaigrette
1 cup packed basil leaves
1/2 cup white wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1 cup extra virgin olive oil
In a food processor, puree the basil, white wine vinegar, sugar, salt and pepper. With the motor running, slowly drizzle in the olive oil. Taste and adjust the seasonings.