Makes about 6 servings

2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil

For the Casserole topping:
1 black eggplant (2 if using asian eggplant), cut into 1/2-inch-thick rounds
2-4 kousa, zucchini or summer squashes, cut into 1/2-inch-thick rounds.
olive oil
4 tomatoes, each cut into 1/2-inch-thick rounds
balsamic vinegar
dried oregano
1 1/2 cups grated mozzarella cheese
12 fresh chopped basil leaves


For polenta:
Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x12x2-inch pyrex baking pan.

Preheat broiler. Place eggplant and squash on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant, squash and tomatoes with oregano.

Preheat oven to 375°F. Oil baking sheet. Layer the eggplant on top of the polenta. Sprinkle 1/4 of the mozzarella on the eggplant. Layer squash. Sprinkle 1/4 of the squash. Layer the tomato slices. Mix the mozzarella and chopped basil and layer on top of tomatoes. Bake until heated through and cheese melts, about 15 minutes. Cut out squares of it, (like lasagna) and serve.