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.

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