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tian provencal with polenta

0www.marthastewart.com

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Prep Time: 30 minutes

Total: 1 hours, 45 minutes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

6 tablespoons extra-virgin olive oil, plus more for baking dish2 cups whole milk1 1/2 cups quick-cooking polentaCoarse salt and freshly ground pepper1 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 rounds1 large zucchini (10 ounces), cut into 1/8-inch rounds2 medium tomatoes (10 ounces), cut into 1/8-inch rounds1 cup coarsely grated (on the large holes of a box grater) Gruyere

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.