BAKED POLENTA WITH ROASTED VEGETABLES

BAKED POLENTA WITH ROASTED VEGETABLES image

Categories Dinner

Yield 8

Number Of Ingredients 20

2 zucchini
1 small eggplant
1 red pepper
1 yellow pepper
1 large red onion
2 tablespoons olive oil
1 1/2 tsps dried rosemary crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
garlic polenta (recipe follows)
2 cups tomato sauce
2 cups shredded mozzerella
1/3 cup parmesan cheese
Garlic polenta
3 cloves minced garlic
2 teaspoons salt
2 cups cornmeal
1/3 cup parmesan cheese
2 tablespoons butter

Steps:

To make polenta: In a dutch oven bring 7 cups water, garlic & salt to boil...gradually whisk in cornmeal until thickend. Reduce heat to low and cook until it is thick enough to coat spoon. Stir in parmesan cheese & butter. Spread into prepared baking sheet, cover with plastic & refrigerate 30 mins til cool. Halve zucchini lengthwise & thickly slice. cut eggplant into 1/2" slices then into 1 1/2" pieces. Cut peppers into 1" pieces. Cut onion into thin lengthwise wedges. Arrange on baking sheets. Drizzle with oil, sprinkle with rosemary salt & pepper. Roast in 425 oven for 30 mins, stirring ocassionaly. Transfer to bowl & stir in parsley. Cut prepared polenta in half crosswise. Transfer half to baking dish. Spread with half the sauce then half the vegetables and halve the mozz & parm cheeses. Repeat layers (can be prepared to this point, covered & refrigerated for up to two days) Bake in a 350 oven for 50-60 minutesor until piping hot.