Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette

Recipe Ingredients

		Polenta
1 cup	237ml	Milk
2 cups	474ml	Water - (to 2 1/2 cups)
1 cup	62g / 2.2oz	Polenta or stone-ground cornmeal
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Butter - softened
		Optional chopped fresh herbs, such as
		Basil, rosemary, or sage
		Vegetables
2		Red bell peppers - roasted, peeled,
		Seeded, and cut into strips
1 cup	237ml	Whole, peeled garlic cloves - roasted in
1/4 cup	59ml	Olive oil - and also
1/4 cup	59ml	White wine
1 cup	198g / 7oz	Eggplant - (abt 2 cups) - peeled, and (large)
		Cut 1/2" dice and browned in olive oil
1/2 lb	227g / 8oz	Domestic or wild mushrooms - sliced and sauteed
2		Artichokes - drained, sliced,
		And sauteed (or use fresh artichokes)
2		Zucchini - sliced lengthwise
		Into 1/8"-thick ribbons and wilted in
		Olive oil
1		Fresh spinach - (or bag) - washed, stemmed,
		And wilted
1 cup	146g / 5.1oz	Parmesan or Fontina cheese
		Smoked Tomato Vinaigrette - see * Note

Recipe Instructions

* Note: See the "Smoked Tomato Vinaigrette" recipe which is included in this collection.

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9324) - from the TV FOOD - NETWORK

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