BAKED GARLIC POLENTA WITH ROASTED VEGETABLES

By JaneTreva

Ingredients

• Garlic Polenta:
• 3 cloves garlic, minced
• 2 teaspoons salt
• 2 cups cornmeal
• 1/3 cup grated Parmesan cheese
• 2 tablespoons butter
• Roasted Vegetables:
• 2 zucchini
• 1 small eggplant (1 lb/500 g)
• 1 sweet red pepper
• 1 sweet yellow pepper
• 1 large red onion
• 2 tablespoons olive oil
• 1 1/2 teaspoons crumbled dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped fresh parsley

Details

Servings 6

Preparation

Step 1

For Garlic Polenta:
In Dutch oven, bring 7 cups water, garlic and salt to a boil.
Gradually whisk in cornmeal until thickened.
Reduce heat to low; cook, stirring often with a wooden spoon, for 15 to 20 minutes or until thick enough to mound on spoon.
Stir in Parmesan cheese and butter.
Spread onto greased 17x11-inch (45x49 cm) rimmed baking sheet.
Cover with plastic wrap and refrigerate for 30 minutes or until firm.
(Can be made ahead and refrigerated for up to 24 hours.)

For Roasted Vegetables:
Halve zucchini lengthwise; cut crosswise into ½-inch slices.
Cut eggplant into ½-inch slices; cut into 1½-inch pieces.
Seed, core and cut peppers into 1-inch pieces.
Halve onion lengthwise; cut into thin wedges.
Arrange vegetables on 2 rimmed baking sheets.
Drizzle with oil; sprinkle with rosemary, salt and pepper.
Roast in 425 F oven, stirring occasionally, for 25 to 30 minutes.
Transfer to a bowl; stir in parsley.

To Assemble:
2 cups bottled tomato pasta sauce
2 cups shredded Friulano or Mozzarella cheese
1/3 cup grated Parmesan

Cut polenta in half crosswise.
Using two lifters, gently transfer one half to a 13x9-inch baking dish.
Spread with half of the tomato sauce, half of the roasted vegetables and half of the cheeses.
Repeat layers.

Recipe can be prepared to this point, covered and refrigerated for up to two days.

Bake at 350 F for 50 to 60 minutes or until piping hot in centre and cheese is melted.