6
APPETIZERS AND SIDE DISHES
Tri-Color Pepper and Eggplant Napoleon with
Smoked Mozzarella (Scamorza)
(Serves 4)
1 eight-oz yellow bell pepper
1 eight-oz. red bell pepper
1 eight-oz. green bell pepper
12 slices of peeled eggplant, ¼ inch thick
12 slices of smoked mozzarella (Scamorza), ¼
inch thick
Salt
(Note: Set grill on high 10 minutes prior to
cooking.)
1. Salt eggplant slices and set aside for 10
minutes prior to cooking.
2. Slice off sides of each pepper to get 4 thin
panels of each color.
3. Grill eggplant slices in the 10 o’clock
position for 3 minutes. Turn to the 2 o’clock
position and grill an additional 3 minutes.
Repeat on other side. Remove eggplant
and set aside.
4. Grill pepper panels, skin side up for 4
minutes in the 10 o’clock position. Turn to
the 2 o’clock position and grill an
additional 4 minutes. Repeat on other side.
5. In oven proof dishes, stack each serving as
follows: 1 slice eggplant, 1 red pepper
panel, 1 slice cheese, 1 slice eggplant, 1
green pepper panel, 1 slice cheese, 1 slice
eggplant, 1 yellow pepper panel and top
with 1 slice cheese.
6. Lower grill temperature to medium. Place
Napoleon stacks on lower level of broiler
and cook for 12 minutes. Serve.
Polenta
(Serves 4)
3 cups water
1 t salt
1 cup cornmeal
(Note: Set grill on high 15 minutes prior to
cooking.)
1. On stove, bring water to a boil in a large
heavy pot. Add salt and reduce heat until
water is simmering.
2. Slowly add the cornmeal to water to avoid
lumps. Stir quickly with a whisk or long
wooden spoon. If necessary, stop adding
cornmeal from time to time and beat
mixture vigorously.
3. Cook, stirring constantly, 20 to 30 minutes.
Polenta will become very thick while
cooking. It is done when it comes away
cleanly from the sides of the pot.
4. Pour polenta onto a large wooden board or
a large platter, and smooth out polenta
evenly until 1 inch thick. Let cool 15 minutes
or until polenta solidifies.
5. Cut cooled polenta into circles using a
cookie cutter.
6. Place slices on the grill and cook for 2
minutes on each side, just enough to make
grill marks.
7. Place in a small ovenproof dish and cover
with fresh buffalo mozzarella. Cook under
broiler until cheese is melted.
Au Gratin Potatoes
(Serves 4)
4 small, boiled russet potatoes, sliced into ¼
inch slices
Salt and pepper
3 T butter
¼ C shredded Gruyere
¼ C shredded Mozzarella
(Note: Set grill on high 15 minutes prior to
cooking.)
1. Butter a shallow casserole dish.
2. Layer the potatoes into bottom of the
buttered casserole dish.
3. Add cheese and broil for 15 minutes, or
until cheese is completely melted.
Ricotta and Parmesan Stuffed Eggplant Parcels
(Serves 4)
12 one-oz. slices peeled eggplant, ¼ inch thick
6 oz. fresh Ricotta cheese
4 oz. Parmesan cheese
1 T extra virgin olive oil
1 t fresh chopped rosemary
1 t fresh chopped sage
1 t fresh chopped thyme
Salt and pepper
(Note: Set grill on medium-high 10 minutes
prior to cooking.)
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