Layered polenta and curried vegetables

6 servings

Ingredients

Quantity Ingredient
⅓ cup Extra-virgin olive oil
1¼ teaspoon Curry powder
1 pounds Mushrooms
(shiitakes or creminis)
Stems removed,
Caps cut in 1/3\" dice
1 tablespoon Oregano, coarsely chopped
Salt and pepper
1 medium Leek, white and light green
Halved lengthwise
Sliced crosswise 1/4\" thick
2 mediums Zucchini
Cut in 1/3\" dice
2 mediums Red bell peppers
Cut in 1/4\" dice
3 cups Vegetable stock
3 cups Half-and-half
¾ cup Semolina
1 small Butternut squash
(abt 1 1/4 lb)
Quartered, seeded, peeled
Cut in 1/4\" dice
2 tablespoons Garlic, minced
1 tablespoon Ginger, finely chopped
2 pounds Plum tomatoes, peeled
Seeded, coarsely chopped
With their juices or
2½ cup Canned Italian peeled
Tomatoes, coarsely chopped
1 tablespoon Mint, coarsely chopped
¼ cup Pecorino Romano cheese
Grated (abt 3/4oz)
¾ cup Polenta (pref coarse)
¾ cup Pecorina Romano cheese

Directions

VEGETABLES

POLENTA

Note: you can make a simple vegetable stock with the trimmings from the vegetables. Use the leek greens, zucchini and bell pepper trimmings and shiitake stems. Combine 3 cups of vegetable trimmings with 1 bay leaf and 5 cups of water in a medium saucepan. Bring to a boil and simmer over moderately low heat for 40 minutes. Strain the stock; you should have about 3 cups. If necessary, boil to reduce to 3 cups.

1. Prepare the vegetables: Heat 1 tbs olive oil in a large non-stick skillet. Stir in « tsp curry powder and cook over moderately high heat for 30 seconds. Add the mushrooms, 1 tsp oregano, 1 tsp salt and « tsp black pepper and cook, stirring, for 1 minute. Lower the heat to moderate and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Transfer to a large bowl.

2. Wipe out the skillet, add 1 tbs olive oil and heat. Stir in « tsp curry powder and cook over moderate heat for 30 seconds. Add the leek and cook, stirring occasionally, until wilted, about 1 minute. Add the zucchini, 1 tsp oregano, « tsp salt and ¬ tsp black pepper and cook for 5 minutes, stirring occasionally. Raise the heat to moderately high. Add the bell peppers and cook, stirring occasionally, until all of the vegetables are tender, about 5 minutes. Add to the mushrooms.

3. Wipe out the skillet, add 2 more tbs olive oil and heat. Stir in the remaining ¬ tsp curry powder and cook over moderate heat for 30 seconds. Add the butternut squash, the remaining 1 tbs oregano, « tsp salt and ¬ tsp black pepper and cook, stirring, for 2 minutes. Stir in 3 tbs water and cook, stirring, until the squash is tender and the water has evaporated, about 5 minutes. Add to the vegetables.

4. Wipe out the skillet, add the remaining 4 tsp olive oil and heat.

Add the garlic and ginger and cook over moderate heat, stirring, until softened, 1-2 minutes. Add the tomatoes, mint, « tsp slat and a pinch of black pepper and cook, stirring, until the tomatoes are softened but still juicy, about 5 minutes. Add to the cooked vegetables and stir in the cheese.

5. Prepare the polenta: In a large heavy saucepan, bring the vegetable stock and half-and-half to a boil over moderate heat. Reduce the heat to low and cook, stirring constantly with a wooden spoon, until the polenta is soft and creamy, about 15 minutes. Remove the pan from the heat. Stir in « cup of the cheese and season with coarse salt and white pepper. Immediately spoon the polenta onto a large baking sheet and spread it out to a «-inch-thick layer. Let cool, then cover and refrigerate until chilled.

(If you don't care about having distinct layers, make the lasagna with soft polenta just out of the saucepan.) 6. Preheat the oven to 425øF. Generously oil 2 large baking sheets and heat them in the oven for 5 minutes. Cut the polenta into 8 equal rectangles. Transfer the polenta rectangles to the heated baking sheets and bake for about 20 minutes, or until firm on top. Lower the oven temperature to 350øF.

7. Lightly oil an8x12-inch nonreactive baking dish. Arrange 4 of the polenta rectangles in the prepared baking dish and spread half of the cooked vegetables on top. Cover with the remaining polenta squares and top with the remaining vegetables.

8. Sprinkle the lasagna with the remaining ¬ cup cheese. Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for about 30 minutes longer or until the lasagna is heated through. Serve hot.

Fine Cooking November 1995

Submitted By DIANE LAZARUS On 11-01-95

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