Recipe - Vegetable Gratin With Polenta And Smoked Tomato Vinaigrette

POLENTA
1 cup Milk
2 One half cups water; up to 2
1 cup Polenta or stoneground
cornmeal
One half teaspoon Salt
2 tablespoon Butter
Optional: chopped fresh
herbs; such as basil,
; rosemary, or sage

VEGETABLES
2 Red bell peppers; roasted,
peeled,
; seeded, and cut
; into strips
1 cup Whole; peeled garlic
; cloves, roasted in
; One fourth cup olive oil
; and One fourth cup white
; wine
1 lg Eggplant; (about 2 cups),
; peeled and cut into
; 1/2inch dice and
; browned in olive
; oil
One half pound Domestic or wild mushrooms;
cut or sliced up and sauteed
2 cn Artichokes; drained, cut or sliced up ,
; and sauteed (or use
; fresh artichokes)
2 Zucchini; cut or sliced up lengthwise
; into 1/8inch thick
; ribbons and wilted
; in olive oil
1 Bag or bunch fresh spinach;
washed, stemmed,
; and wilted
1 cup Parmesan or Fontina cheese

SMOKED TOMATO VINAIGRETTE
1 cup White wine
2 tablespoon Finely chopped onion or
shallots
One fourth cup Red or white wine vinegar
2 md Tomatoes; (smoked for 10 to
15
; minutes on a home
; smoker)
One half cup Pure and extra virgin olive
oil

Brush an 8inch square baking pan with olive oil or butter. In a
mediumsized, heavybottomed pot bring 1 cup milk and 2 cups water to a
boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or
stirring until mixture boils and thickens, then reduce heat and simmer for
about 10 to 15 minutes, stirring occasionally. Add One half cup of water if
polenta gets too thick. Stir in the salt, softened butter, and herbs, then
pour into baking pan and try to smooth into an even layer about One fourth to
1/2inch thick. Let cool.

VEGETABLES:

Alternate layers of vegetables on top of polenta, pressing down firmly on
each layer, and ending with red peppers and cheese. Cover with foil and
bake at 350 degrees for about 20 minutes. Cut into squares and serve with
smoked tomato vinaigrette.

SMOKED TOMATO VINAIGRETTE:

Place wine, shallots, and vinegar in a small pot and bring to a boil.
Reduce heat and simmer until liquid is reduced to One half cup. Core and quarter
the tomatoes. Puree in blender, then strain puree into the pot. Bring to a
boil and simmer until about One half cup of liquid remains. Whisk on olive oils
and season with salt and pepper.

Yield: 4 to 6