TIAN PROVENCAL WITH POLENTA

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Tian Provencal With Polenta image

When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h45m

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 1/2 cups quick-cooking polenta
Coarse salt and freshly ground pepper
1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups)
1/2 small eggplant (6 ounces), cut into 1/8-inch rounds
1 large zucchini (10 ounces), cut into 1/8-inch rounds
2 medium tomatoes (10 ounces), cut into 1/8-inch rounds
1 cup coarsely grated (on the large holes of a box grater) Gruyere

Steps:

  • Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
  • Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
  • Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.

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