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Baked Garlic Polenta With Roasted Vegetables

vegetables, italian

2 zucchini
1 small eggplant; 1 pound
1 each sweet red and yellow pepper
1 large red onion
2 tablespoons olive oil
1-1/2 teaspoons crumbed dried rosemary
1/2 teaspoon (each) salt and pepper
1/4 cup chopped fresh parsley
2 cups bottled tomato pasta sauce
2 cups shredded Friulano cheese; or
shredded mozzarella cheese
1/3 cup grated Parmesan cheese
----GARLIC POLENTA----
3 cloves garlic; minced
2 teaspoons salt
2 cups cornmeal
1/3 cup grated Parmesan cheese
2 tablespoons butter

Garlic Polenta: In Dutch oven, bring 7 cups water, garlic and salt to boil; gradually whisk in cornmeal until thickened. Reduce heat to low; cook, stirring often with wooden spoon, for 15 to 20 minutes or until thick enough to mound on spoon. Stir in Parmesan cheese and butter. Spread onto greased 17- x 11-inch rimmed baking sheet. Cover with plastic wrap; refrigerate for 30 minutes or until firm. (Can be refrigerated for up to 24 hours.) Meanwhile, halve zucchini lengthwise; cut crosswise into 1/2-inch slices. Cut eggplant into 1/2-inch slices; cut into 1-1/2-inch pieces. Seed, core and cut red and yellow peppers into 1-inch pieces. Halve onion lengthwise; cut into thin wedges. Arrange vegetables on 2 rimmed baking sheets. Drizzle with oil; sprinkle with rosemary salt and pepper. Roast in 425°F oven, stirring occasionally, for 25 to 30 minutes or until tender. Transfer to bowl; stir in parsley. Cut polenta in half crosswise; using 2 lifters, gently transfer one half to 13- x 9-inch (12 cup) baking dish. Spread with half each of the tomato sauce, then vegetables, Friulano and Parmesan cheeses. Repeat layers. (Recipe can be prepared to this point, covered and refrigerated fir up to 2 days.) Bake in 350°F oven for 50 to 60 minutes or until piping hot in centre and cheese is melted.

Contributor: Canadian Living - December, 1998

Yield: 6 to 8 servings

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