First you will want to make your polenta. In a stockpot, add 3 cups of vegetable broth and bring this to a boil. Reduce the heat to medium low and slowly pour in your polenta, whisking constantly. As the corn grains are very fine with polenta, it will not take long to cook (about 3 minutes). It should have the consistency of thick oatmeal. Once it is finished, add your herbs and pepper and mix to combine. Pour this mixture into an 8x8 cake pan coated with cooking spray. Once the polenta is cool to the touch, place the cake pan in the frig. Chilling the polenta will make it firm and allow you to grill it. You can do this a day ahead of time if you want.

While the polenta chills, preheat your oven to 425 degrees. Cut the head of garlic in half and wrap tightly in aluminum foil with about a tablespoon of water. Place this foil package in the oven. Thickly slice your eggplant and onion along with the peppers. Place the vegetables on a cookie sheet coated with cooking spray and roast for 25 minutes or until the vegetables are browned on all sides. When the roasting is completed and the vegetables are cool enough to handle, put the veggies, herbs, garlic, and remaining broth in a high speed blender or food processor. Puree until smooth. Then season the sauce with salt and pepper. Pour the sauce into a pan and reheat until it is nice and hot.

While the sauce reheats, fire up the grill. You can also use your broiler if you don’t want to brave the elements, but the grill adds a bit of smoky flavor to the polenta. Cut the chilled polenta into four equal pieces and then cut these pieces into eight equal triangles. Grill or broil about 3 minutes a side or until the polenta is nice and crusty brown on the outside. Spoon a generous amount of sauce on your plate. Top with the polenta triangles and then drizzle the remaining sauce over the triangles. Garnish with some bright green vegetables to round out your vegan super feast.