Ingredients:

• 1 – large onion, cut into a 1/2-inch dice
• 2 – medium Eggplants or 4-5 small ones (try to use the delicate variety of Eggplant with tiny seeds rather than the big ones), cut into a 1/2-inch dice
• 2 – medium green bell peppers (you can substitute with red or yellow or Orange bell peppers), cut into a 1/2-inch dice
• 2 – small Zucchini or 1 – medium, cut into a 1/2-inch dice
• 3 – tomatoes, cut into a 1/2-inch dice (you want all your vegetables to be roughly the same size for a great presentation)
• 3-4 Cloves – garlic, crushed and minced
• 2 tbsp – fresh rosemary, minced
• 1 tsp – fresh sage, minced (you can also use other savoury herbs like Thyme or oregano)
• 2 tbsp – fresh basil, chopped, for garnish
• Salt and ground black pepper to taste
• 1 tbsp – extra-virgin Olive oil plus some more for garnish

Method:

1. Heat the oil in a saucepan. Add the onion and saute for about 3-4 minutes until translucent.
2. Add the rosemary and some black pepper. Stir well. Add the 3 cups of water and bring to a boil.
3. Now add the cornmeal mixed in water, using a whisk to stir it in rapidly so that you don’t get any lumps.
4. Continue to cook for another 25 minutes, stirring with a wooden ladle, until the polenta starts to pull from the sides of the pan. Turn off the heat.
5. Add the miso (which is salty) and check if you need any salt. If yes, add some and stir it in quickly before the polenta starts to set.
6. Wait until the polenta is quite firm (about 10-15 minutes) before serving.