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Ingredients

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

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 Sauteed
• 2 cans artichokes, drained, sliced, and sauteed (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

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

Description

Food Network Invites You To Try This Vegetable Gratin With Polenta And Smoked Tomato Vinaigrette Recipe.

Food Network