1) Add the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 30-35 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. Add the cream and 1 teaspoon of black pepper and stir until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary. Transfer to bowls and serve topped with vegetable Bolognese.

2) Preheat the oven to 400 degrees.

3) Season the tomatoes with ¼ t each of the oregano, fennel seed, coriander, salt and pepper. Roast until they release their juices and edges begin to caramelize, 20-30 minutes. Transfer to blender and blend until very smooth.

4) To a large pot, heat two tablespoons of olive oil over medium heat. Add the mushrooms and eggplant and sauté until browned. Add shallot, garlic, carrot, pepper, celery, carrots, and remaining spices. Cook for 3-4 minutes, then add red wine and simmer until reduced by 2/3rds.

5) Pour in the roasted tomato puree and bring to a simmer. Add Thyme and rosemary, cover and simmer for 20 minutes. Stir in the tomato paste, balsamic vinegar, capers, and olives and simmer for another 10 minutes. Adjust the thickness of the sauce with water if necessary. Finish with heavy cream.

6) Serve over polenta and garnish with Parmesan and fresh herbs.