Les Legumes
Elliott, Elaine
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Vegetable Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Susan Spicer's Vegetable Gratin with Polenta
and Smoked Tomato Vinaigrette

"Cuisine is only about making foods taste the way they are supposed to taste."
~ Charlie Trotter

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

Susan Spicer’s Vegetable Gratin with Polenta
and Smoked Tomato Vinaigrette
Bayona, New Orleans

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 on 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