Vegetable gratin with polenta and smoked tomato vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 2 | 1/2 cups water; up to 2 | |
| 1 | cup | Polenta or stone-ground cornmeal |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| Optional: chopped fresh herbs; such as basil, | ||
| ; rosemary, or sage | ||
| 2 | Red bell peppers; roasted, peeled, | |
| ; seeded, and cut | ||
| ; into strips | ||
| 1 | cup | Whole; peeled garlic |
| ; cloves, roasted in | ||
| ; 1/4 cup olive oil | ||
| ; and 1/4 cup white | ||
| ; wine | ||
| 1 | large | Eggplant; (about 2 cups), |
| ; peeled and cut into | ||
| ; 1/2-inch dice and | ||
| ; browned in olive | ||
| ; oil | ||
| ½ | pounds | Domestic or wild mushrooms; sliced and sauteed |
| 2 | cans | Artichokes; drained, sliced, |
| ; and sauteed (or use | ||
| ; fresh artichokes) | ||
| 2 | Zucchini; sliced lengthwise | |
| ; into 1/8-inch thick | ||
| ; ribbons and wilted | ||
| ; in olive oil | ||
| 1 | Bag or bunch fresh spinach; washed, stemmed, | |
| ; and wilted | ||
| 1 | cup | Parmesan or Fontina cheese |
| 1 | cup | White wine |
| 2 | tablespoons | Finely chopped onion or shallots |
| ¼ | cup | Red or white wine vinegar |
| 2 | mediums | Tomatoes; (smoked for 10 to 15 |
| ; minutes on a home | ||
| ; smoker) | ||
| ½ | cup | Pure and extra virgin olive oil |
Directions
POLENTA
VEGETABLES
SMOKED TOMATO VINAIGRETTE
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 ½ 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 ¼ to ½-inch thick. Let cool.
VEGETABLES:
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.
SMOKED TOMATO VINAIGRETTE:
Place wine, shallots, and vinegar in a small pot and bring to a boil.
Reduce heat and simmer until liquid is reduced to ½ cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about ½ cup of liquid remains. Whisk on olive oils and season with salt and pepper.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 924 Calories (kcal); 34g Total Fat; (36% calories from fat); 30g Protein; 106g Carbohydrate; 95mg Cholesterol; 1731mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 17 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9324 Converted by MM_Buster v2.0n.