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Gallery Tian Provencal With Polenta Credit: Bryan Gardner Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 4
Ingredients Ingredient Checklist 6 tablespoons extra-virgin olive oil, plus more for baking dish 2 cups whole milk 1 1/2 cups quick-cooking polenta Coarse salt and freshly ground pepper 1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups) 1/2 small eggplant (6 ounces), cut into 1/8-inch rounds 1 large zucchini (10 ounces), cut into 1/8-inch rounds 2 medium tomatoes (10 ounces), cut into 1/8-inch rounds 1 cup coarsely grated (on the large holes of a box grater) Gruyere
Gallery Tian Provencal With Polenta Credit: Bryan Gardner
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 4
Gallery
Tian Provencal With Polenta Credit: Bryan Gardner
Tian Provencal With Polenta
Credit: Bryan Gardner
Tian Provencal With Polenta
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 4
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 4
4
Ingredients
Ingredients
- 6 tablespoons extra-virgin olive oil, plus more for baking dish 2 cups whole milk 1 1/2 cups quick-cooking polenta Coarse salt and freshly ground pepper 1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups) 1/2 small eggplant (6 ounces), cut into 1/8-inch rounds 1 large zucchini (10 ounces), cut into 1/8-inch rounds 2 medium tomatoes (10 ounces), cut into 1/8-inch rounds 1 cup coarsely grated (on the large holes of a box grater) Gruyere
Directions
Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.
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All Reviews for Tian Provencal With Polenta
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All Reviews for Tian Provencal With Polenta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
