For the recipe you will need:
for polenta:

corn grits – 300g
corn (fresh grains) – 100g
salt – to taste
butter – 150g
parmesan cheese – 100g
forest mushrooms (chanterelles, porcini mushrooms, boletus) – 300-400g
onion – 1 pc.
olive oil – 100 ml
garlic – 1 clove
salt – to taste
thyme – 2-3 sprigs
butter – 1 tbsp.
eggplant – 2 pcs.
To cook Polenta with Eggplant and Mushrooms, you need:

Boil 1.5 liters of salted water, gradually, stirring with a whisk, add corn grits and cook, stirring constantly with a wooden spoon, for 40 minutes, until the porridge begins to lag behind the walls of the pan.

15 minutes before polenta is ready, add fresh corn, butter and cheese. Mix.

Transfer the cooked polenta to a greased cutting board and cut into squares.

Heat the olive oil in a large frying pan, brown the coarsely chopped eggplants over medium heat and transfer them to a plate. In the same pan, melt the butter, put finely chopped onion, after 5 minutes – chopped mushrooms, mix and fry for 5 minutes. Return eggplant to skillet, add garlic and cook, stirring, for about 10 minutes. Remove the pan from the stove and season the vegetables with mushrooms with salt to taste.

Put the fried eggplants with mushrooms on polenta, sprinkle with thyme leaves and serve.