Roasted Tomatoes, Peppers and Eggplant over Soft Polenta
Serves: 4 to 6
This dish, with its roots in the Mediterranean, takes advantage of some of the best summer product. Creamy, rosemary-scented polenta offers the perfect pillow to cradle all of the glittering colors.
- 2 to 4 heirloom tomatoes (enough for 2 cups chopped) Add to list
- 1 medium eggplant Add to list
- 1 red bell pepper Add to list
- 1/4 cup extra virgin olive oil Add to list
- 1/2 cup chopped fresh basil Add to list
- 2 cloves garlic, finely minced Add to list
- Salt and freshly ground black pepper, to taste Add to list
- 4 cups of vegetable or chicken broth Add to list
- 1 cup polenta-style ground corn (coarsely ground) Add to list
- 1 tablespoon chopped fresh rosemary Add to list
- 1/4 cup feta or chèvre goat cheese (plus extra for garnish) Add to list
Preheat oven to 425° F.
Cut the tomatoes into 1-inch chunks. Peel the eggplant and cut into 1-inch cubes as well. Seed the pepper and cut into 1-inch squares. (See a pattern emerging?) Toss the vegetables with 2 tablespoons of the olive oil, the basil and garlic.
Spread them out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until the eggplant is golden and tender. The tomatoes will be quite soft. Season with salt and pepper.
While the vegetables are roasting, bring the broth to a boil and add the ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes. Stir in the rosemary, the rest of the olive oil and the feta or chèvre. Season with salt and pepper.
Ladle the polenta onto plates or into bowls and scatter with the roasted vegetables. Garnish with additional cheese, lemons and fresh herb sprigs.
Recipe by, PCC Chef