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Vegetable Gratin with Polenta and
Smoked Tomato Vinaigrette

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La Belle Cuisine

Vegetable Gratin with Polenta and
Smoked Tomato Vinaigrette
Bayona, New Orleans (Chef Susan Spicer)

Polenta:
1 cup milk
2 to 2 1/2 cups water
1 cup polenta or stone-ground
cornmeal
1/2 teaspoon salt
2 tablespoons butter
Optional: chopped fresh herbs, such
as basil, rosemary, or sage

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 1/2
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 1/4 to 1/2-inch thick. Let cool.

Vegetables:
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
1/2 pound domestic or wild mushrooms,
sliced and sautéed
2 cans artichokes, drained, sliced, and
sautéed (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 of Parmesan or Fontina cheese

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:
1 cup white wine
2 tablespoons finely chopped onion or shallots
1/4 cup red or white wine vinegar
2 medium tomatoes (smoked for 10 to 15
minutes on a home smoker)
1/2 cup each pure and extra virgin olive oil

Place wine, shallots, and vinegar in a small pot and bring to a boil.
Reduce heat and simmer until liquid is reduced to 1/2 cup. Core
and quarter the tomatoes. Purée in blender, then strain puree into
the pot. Bring to a boil and simmer until about 1/2 cup of liquid
remains. Whisk in olive oils and season with salt and pepper.
Yield: 4 to 6 servings

Featured Archive Recipes:
Bayona's Garlic Soup
More recipes from Chef Susan Spicer
Baked Summer Vegetables with
Two Cheeses
Leek, Bacon and Goat Cheese
Polenta Torte
Monsieur Henny’s Eggplant Gratin
Polenta, Pure and Simple
The Elegant Eggplant
Tomato-Zucchini Tian

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