Instructions: This wintry vegetable dish from The Raj is composed of simple curried vegetables layered between baked polenta. "It is important to include six tastes in every meal," says Sandra Willbanks, director of public relations for the spa. "Sweet, sour, salty, pungent, bitter and astringent." To incorporate all six, accompany this dish with a salad tossed with a light citrus vinaigrette dressing.

Polenta: In heavy, medium saucepan, bring vegetable stock to a boil.

Reduce heat to low and add salt. Slowly pour cornmeal into water, stirring constantly. Keep stirring for about 5 minutes, until polenta is evenly thickened and soupy. Stir in butter and garlic. Adjust the heat to the lowest setting so polenta barely bubbles. Cook, stirring often, until polenta thickens, about 20 minutes. Pour into two 8-inch square baking pans. Let cool slightly, then cover with plastic wrap and refrigerate 3 to 4 hours or until set.

In large skillet, beat oil over medium-high heat. Add carrots, celery, broccoli and bell pepper and cook, stirring often, until vegetables just begin to soften, about 3 minutes. Reduce heat to low, add water and cook, covered, until vegetables are tender, about 7 minutes. Meanwhile, in small bowl, whisk together coconut milk, curry powder, salt and garam marsala.

Add to vegetables. Cover and simmer, stirring occasionally, 15 minutes.

Preheat oven to 350 degrees. Coat an 8-inch-square or larger baking dish with vegetable oil cooking spray.

Remove chilled polenta from pans. Place one polenta square into prepared baking dish. Spoon vegetable mixture over polenta; sprinkle with cheese.

Carefully place remaining polenta square over top. Bake until heated through, about 15 minutes.

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