![]() ![]() My husband called it "rich man's pizza." I'll serve this again. All the ingredients where fresh from my local farmers market. Served with a baby romaine salad this was a sensational summer dinner. Then I really "stacked" the layers, using two layers of each, polenta, eggplant, tomato, and cheese. I made two minor modifications to the recipe: Instead of mozarella, I used a very mild, white colby grated fine. Something is strange with the directions though - if you cut the polenta in 25 pieces from a 9x9 pan, those will be some tiny squares. Otherwise, if you use fresh ingredients, this was a great recipe! This dish definitely needs twice the polenta - there's an error there. I double the recipe but make it in a 9x13 pan, and so make slightly larger squares they hold the ingredients better. ![]() It remains a hit with everyone who tries it. I have been making this dish since it appeared in Bon App in 1995. They added alot of flavor to the stacks, and the presentation was beautiful! I also cut the polenta with a small serrated edge biscuit cutter to make them look more special. This recipe was really good, but if the tomatoes are not really in-season flavorful, try roasting them with a drizzle of balsamic vinegar. They make good leftovers too-just throw them in a casserole dish with some pasta sauce and fresh mozzarella. It added a wonderful flavor.Īwesome! I used ready made polenta and it worked just as well. Wonderful! Wonderful! Do not overbake the stacks.my polenta ran all over.but the flavors were still amazing Baked it a little too long though and it melted. Top each stack with 1 basil leaf.ĭelicious! My husband and 3 little children loved the polenta and cheese. ![]() Step 4īake polenta stacks until heated through and cheese melts, about 15 minutes. Top each with tomato slice (save remaining polenta and cheese for another use). Cut cheese into 1/3-inch thick slices place atop squares. Sprinkle eggplant and tomatoes with oregano. Drizzle each slice with a few drops of vinegar. Arrange 12 tomato slices on large plate (discard end slices). Broil until brown, about 4 minutes per side. Brush with oil on both sides sprinkle with salt and pepper. Chill until cold, about 1 hour.(Can be made 1 day ahead. Add cheese and butter whisk until melted. Reduce heat to medium-low simmer until polenta is very thick, whisking constantly, about 6 minutes. Bring 2 cups water and salt to boil in heavy small saucepan. ![]()
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