Grilled Eggplant Tomatoes with Polenta

Ingredients

• 4 cups water
• 1 cup cornmeal
• 1 tablespoon butter
• ½ teaspoon salt, divided
• 1 pound plum tomatoes, chopped
• 4 tablespoons extra-virgin olive oil, divided
• 2 teaspoons chopped fresh oregano
• 1 clove garlic, grated
• ½ teaspoon ground pepper
• ¼ teaspoon crushed red pepper
• 1 ½ pounds eggplant, cut into 1/2-inch-thick slices
• ¼ cup shaved ricotta salata or crumbled feta cheese
• ½ cup chopped fresh basil

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