This roasted polenta, zucchini, eggplant, and tomato stack served with an herby homemade pasta sauce makes a perfect summer meal. It's simple to put together once you have the sauce made and the veggies roasted. The only slightly tricky part is slicing the polenta. To do this, I cooked the polenta in veggie broth, added fresh thyme, rosemary, parsley and nutritional yeast, then smoothed it into a square dish that I had greased with olive oil and let is set up in the fridge. When it was cold, I used a serrated knife to slice it into thin layers.
The polenta looked a bit pale after it set, so I toasted the slices under the grill for a few minutes until they turned golden. (I didn't want to bother heating the grill, but using a BBQ grill to toast them would have been great!)
I was a little worried that the polenta would turn out hard from the grilling, but after letting it sit for several minutes layered with with spaghetti sauce, the polenta soaked up the sauce and turned out savory and soft with a light crunch on the outside.
We also had some broccoli salad with red pepper, sweet onion, pine nuts and a warm garlic vinaigrette.
Rose Tobin Seattle
Rosanne Marie Tobin