Recipe for Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
POLENTA ----------------
1 cup milk
2 cup water - (to 2 1/2 cups)
1 cup polenta or stone-ground cornmeal
1/2 tsp salt
2 tbl butter softened
Optional chopped fresh herbs, such as
basil, rosemary, or sage
----------------- VEGETABLES ----------------
2 x red bell peppers roasted, peeled,
seeded, and cut into strips
1 cup whole, peeled garlic cloves roasted in
1/4 cup olive oil and also
1/4 cup white wine
1 lrg eggplant - (abt 2 cups) peeled, and
cut 1/2" dice and browned in olive oil
1/2 lb domestic or wild mushrooms sliced and sauteed
2 can artichokes drained, sliced,
and sauteed (or use fresh artichokes)
2 x zucchini sliced lengthwise
into 1/8"-thick ribbons and wilted in
Olive oil
1 bn fresh spinach - (or bag) washed, stemmed,
and wilted
1 cup Parmesan or Fontina cheese
Instructions:
Instructions: Brush an 8-inch square baking pan with olive oil or butter.

In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4- to 1/2-inch thick. Let cool.

Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese.

Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with Smoked Tomato Vinaigrette.

This recipe yields 4 to 6 servings.

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