Baked polenta with tomatoes, aubergine, peppers and mozzarella

What I love about polenta is the fact that, by the very nature of its blandness, it lends itself to so many flavours, acting like a blank canvas on which you can express yourself. In the layered polenta bake, it is enhanced with blue cheese, but here it is completely devoid of any flavour. It’s the topping that makes the dish come together – a topping similar to French ratatouille or Italian caponata. Use instant polenta grains, or you’ll be stirring your