Polenta stack

Thinly slice the butternut and aubergine, place on a baking tray and sprinkle with olive oil. Grill for approximately 40 minutes. While that is cooking, make your polenta. Add one cup polenta to 3 cups water. Once the polenta is ready, let cool slightly. Then make 6 circles out of it and place it on another baking tray. Once your vegetables are ready stack an aubergine slice followed by a butternut slice on each polenta circle. The repeat this, so that you have two butternut slices and two aubergine slices on each. Now top each with a slice of goats cheese and a sprinkle of sesame seeds. Add salt and pepper as desired and bake for 20 minutes.