To Prepare the Roasted Eggplant Terrine:       Preheat the oven to 425 degrees.       Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin.

Make the polenta according to the manufacturer’s directions. When the polenta is almost cooked through, remove the pan from the heat and stir in the Parmesan, mascarpone or cream cheese, and pepper. Serve along with your favorite dish. Chef’s Tip:An alternative