Roasted Vegetables
1 small whole head garlic
1 medium eggplant, peeled and cut into 1 inch pieces
1 each large red and orange sweet pepper seeded and cut into 1 inch pieces
1 each medium yellow and green zucchini, trimmed and cut into 1 inch pieces
1/4 cup olive oil
1 tsp Italian seasoning
2 bay leaves
1/2 tsp each salt and freshly ground black pepper
1 1/2 cups pasta sauce (good quality)
Polenta
2 cups milk
2 cups water
1 tsp finely grated lemon zest
1 tsp salt
1 cup cornmeal
1 1/2 cups freshly grated Parmesan Cheese
1/4 cup finely chopped parsley
- For roasted vegetables, preheat oven to 425F.
- Slice top off head of garlic to expose cloves. In a large roasting pan, toss together head of garlic, eggplant, sweet peppers, zucchini, onion, olive oil, Italian seasoning, bay leaves, salt and pepper. Roast, uncovered and stirring occasionally for about 45 minutes or until vegetables are tender and just beginning to brown. Remove roasting pan from oven and set aside.
- Reduce oven temperature to 400F.
- When garlic is cool enough to handle, squeeze cloves from skins and stir into vegetables. Discard bay leaves.
- Spread half of vegetables in a 12 cup baking dish. Spoon half of pasta sauce over vegetables.
- For polenta, bring milk, water, lemon zest and slat to a boil in a large saucepan over high heat. Very gradually add cornmeal in a thin stream, whisking constantly as you do so (don't add cornmeal too quickly or the mixture will be lumpy). I find it helpful to use a small whisk for this.
- Reduce heat to medium and cook, stirring often and reducing heat further if mixture spatters, for about 8 minutes or until polenta has thickened and is smooth. Remove from the heat. Stir in 1 cup Parmesan cheese and parsley.
- Working quickly, spread half of polenta over vegetables. Top with remaining vegetables and pasta sauce. Spread remaining polenta evenly overtop. Sprinkle with remaining Parmesan cheese. Bake uncovered, for 20 to 30 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.
