Zestful Gardens

Roasted Tomatoes, Peppers, and Eggplant over Soft Polenta

You may choose to add fennel, zucchini, or green beans to the list of ingredients. Creamy, rosemary-scented polenta offers the perfect pillow to cradle all of the glittering colors.

Ingredients:

• 2-4 heirloom tomatoes, enough for 2 cups chopped
• 1 medium eggplant
• 1 bell pepper, seeded and diced
• ¼ cup extra virgin olive oil
• ½ cup chopped fresh basil
• Salt and freshly ground black pepper to taste
• 4 cups of vegetable or chicken broth
• 1 cup polenta-style ground corn (coarsely ground)
• 1 tablespoon chopped fresh rosemary
• ¼ cup feta or goat cheese, plus extra for garnish

The drill:

1. Preheat oven to 475.
2. Cut the tomatoes into 1-inch chunks. Cut the eggplant into 1-inch cubes as well. Seed the pepper and cut into 1-inch squares.
3. Toss the vegetables with 2 tablespoons of the olive oil and the basil.  Spread them out on a sheet pan in a single layer.
4. Roast for 15-20 minutes or until the eggplant is golden and tender. The tomatoes will be quite soft. Season with salt and pepper.
5. While the veggies are roasting, bring the broth to a boil and add the ground corn, stirring with a wire whip. Cook over low heat, stirring frequently until the polenta is soft, about 15 minutes.
6. Stir in the rosemary, the rest of the olive oil and the cheese. Season with salt and pepper.
7. Ladle the polenta onto plates or into bowls and scatter with the roasted vegetables. Garnish with additional cheese, lemons, and fresh herb sprigs.

(from PCC Natural Markets)

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