Polenta Veggie Stack Food

POLENTA VEGGIE STACK

Steps:

• Preheat oven to 200°C.
• Slice veggies and layer in a small baking dish.
• Combine milk and stock in a small pot and heat till simmering.
• Pour in polenta in a thin stream.
• Stir constantly with wooden spoon.
• Polenta will thicken within 5 minutes to resemble porridge.
• Add more stock or water if it seems too thick.
• Stir in parmesan, remove polenta from heat.
• Pour polenta ovee veggies in baking dish.
• Sprinkle top with extra parmesan.
• Bake 30 minutes, cover with foil if it seems to be getting too brown.
• Serve with pasta sauce poured over the top.

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA

Steps:

• For polenta:
• Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
• For stacks:
• Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
• Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
• Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.