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Ingredients

• 1 medium, firm eggplant, cut into a bite-size dice
• 2 small, firm zucchini, cut into a bite-size dice
• 4 plum tomatoes, chopped
• 1 large red onion, chopped
• 1 cubanelle chili pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cloves garlic, crushed or sliced
• A few sprigs of thyme, chopped
• A few sprigs of rosemary, chopped
• About 1/4 cup extra virgin olive oil (EVOO), for liberal drizzling
• Salt and pepper
• 1 1/2 cups whole or 2 percent milk
• 1 1/2 cups chicken or vegetable stock
• 1 cup quick-cooking polenta
• 1/3-1/2 cup grated Parmigiano Reggiano cheese (a couple of scant handfuls)
• 2 tablespoons honey
• 2 tablespoons butter
• A handful of fresh basil, thinly sliced or torn

Description

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