Casserole of Summer Vegetables and Polenta

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Casserole of Summer Vegetables and Polenta
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This delightful medley of summer veggies is adapted from Moosewood Restaurant Cookbook. It uses just about everything growing in my garden during the summer. Fresh summer vegetables are made rich by the butter and an abundance of cheese.  You can easily use low fat mozzarella or a reduced amount of Parmigiano Reggiano.

Course: Main Course
Cuisine: Farm Fresh and Vegetarian
Author: Barbara
Ingredients
Polenta
  • 1/2 Cup polenta
  • 1-1/1/2 cups water
  • 3 tbsp butter
  • dash salt and white pepper
  • ¾ cup freshly grated Parmigiana Reggiano*
Vegetable Topping
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 2 carrots, medium dice
  • 4 sprigs fresh basil, chopped
  • 3 sprigs fresh oregano, chopped (or 2 tsp dried)
  • salt and pepper to taste
  • 2 cups Japanese or Italian eggplant, cubed
  • 1 red or golden pepper, chopped
  • 2 cups or more zucchini, 1/4" slices or chunks
  • 8 Early Girl tomatoes seeded and chopped or 15 oz can diced
  • ½ cup pitted kalamata olives (or other robustly flavored
  • ½ cup red wine, left over not too robust
  • ½-1 cup grated Parmigiano Reggiano
  • 3 cups firm mozzarella grated
Instructions

  1. After bringing the water to a boil, gradually add the cornmeal in a slow stream while rapidly stirring. Stirring consistently until the polenta is softened and thickened, remove from heat and stir in the butter and ¾ cup of Parmigiano. 

  2.  Spoon the polenta into a 9” x 13” baking dish and let it cool.
  3. Prepare veggies.
  4. While the polenta is cooling, sauté the garlic and onions until translucent. Add the carrots, and oregano cooking on medium until the carrots are bright in color.
  5. Add more oil, add the eggplant, sauté for 10 minutes, stirring frequently. Add the peppers, zucchini and herbs, cooking until tender yet firm. Add the tomatoes and red wine, simmering for 5-10 minutes longer. Remove the vegetables from the heat and stir in ½-1 cup Parmigiano.

  6. Spoon the vegetable sauce on the firm polenta. 

  7.  Top with grated mozzarella.
  8. Bake at 350 degrees for 45 minutes to 1 hour until the cheese is bubbling and browning at the edges. Rest 10 minutes before serving.
Recipe Notes

*You can use Shoch Family Farm Romano This is a decadent medley of fresh summer vegetables made rich by the butter and an abundance of cheese. You can easily use low fat mozzarella or reduce the amount of Parmigiano.

Serve with a Windy Oaks  Wild Yeast Pinot Noir or a Passagno Rose.