Polenta Gratin with Savory Vegetables

Name: Polenta Gratin with Savory Vegetables
Yield: makes 6 to 8 servings
Ingredients: Olive oil or butter, for greasing; 1 cup whole or low-fat milk; 1 cup polenta or good-quality stone-ground cornmeal; 1/2 teaspoon salt; 2 tablespoons butter; 1/2 cup grated Grana Padano or Parmesan cheese; Savory Vegetable Topping; 3 cups grated fontina cheese; 1 1/2 cups Garlic Confit (p. 193); 2 large or 3 medium red bell peppers, roasted and peeled (see roasting technique, p. 122); 1 large eggplant, peeled and cut into 1/2-inch dice (about 3 cups); 6 tablespoons olive oil; Salt; 1/2 pound mushrooms (button, cremini, or wild), stemmed and sliced; Pepper; 2 (10-ounce) bags or 1 bunch fresh spinach, washed, or 1 (10-ounce) package frozen spinach, defrosted and squeezed to remove excess moisture

December 14, 2011

This is what I call a “close your eyes and sigh” dish—one of those fragrant and comforting meals that remind us what makes eating such a soul-satisfying experience. It can be served as a vegetarian entrée or as a side dish with chicken, veal, or lamb. Polenta provides the creamy base that melds alternating layers of cheese and vegetables. During baking, the flavors intermingle, and the fontina and roasted garlic provide a pleasing gooey texture. A simple tomato basil sauce brightens up the mellow flavor of the polenta. The result: a perfect confluence of luscious Italian flavors. If you have never had real Val d’Aosta fontina cheese, this is an excellent time to try it. The difference is noticeable: Val d’Aosta is firm and has a savory, slightly grassy flavor. If you are short on time, forgo the sauce; this polenta is delicious without it.

Cooks' Note

If you can’t find fontina, you can use any other flavorful melting cheese, such as aged provolone or mozzarella. You might also consider a combination of fontina and grana cheeses.

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