Polenta Tian

I'm always looking for hearty vegetarian dishes and this happens to be my favorite. The vegetables can be based on whatever is in season and looks the best. You could also prepare this in advance by roasting the vegetables, assembling the Tian and refrigerating overnight, then bake as directed just before serving. A fresh salad and garlic bread always make wonderful accompaniments to round out this meal. And if you want a history lesson, Tian is derived from the Provençal language and is named after the casserole dish it should be baked in. However, I am taking a more Italian approach with the following recipe.

Olive oil
2 Tbs. kosher salt
1 tsp. Freshly ground pepper
2 cloves minced garlic
2 baby or Japanese eggplant (skin is less tough), sliced ½ inch thick rounds
2 small zucchini, sliced ½ thick rounds
2 yellow zucchini (summer squash), sliced ½ inch thick rounds
4 large Portobello caps, gills scraped off with spoon, sliced 1 inch thick
2 18 oz. rolls pre-cooked plain polenta
2 cups ricotta cheese
1 whole egg
1 cup shredded mozzarella
½ tsp. freshly grated nutmeg
1 jar favorite brand Vodka Tomato Sauce (I prefer WS’)
½ cup grated Parmigiano-Reggiano cheese

Preheat oven to 425 degrees F. Drizzle baking sheet with olive oil to lightly coat. Evenly spread sliced vegetables and garlic, sprinkle with salt and pepper, and roast for 20 minutes or until cooked and slightly browned. Meanwhile, combine ricotta, egg, ½ cup mozzarella and nutmeg. Butter baking dish and begin to assemble Tian by slicing polenta 1-inch thick, spreading ricotta mixture on one side of each polenta slice, and alternating with vegetables to create horizontal rows. Once all of the vegetables and polenta are in dish, pour over sauce, sprinkle with remaining ½ cup mozzarella and grated cheeses. Reduce oven to 400 degrees F and bake 15-20 minutes or until cheese is melted and golden. Allow to sit for 10 minutes. Serves 6-8.

© 2008 Amanda Dalmath