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1
Heat 1 tablespoon of the oil in a small skillet, and saute the onion for a few minutes; then add the tomato and cook another 2 minutes.
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2
Mix in the additional cooked vegetables, salt lightly, and remove from the heat.
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3
Put the polenta in a smallish, rather shallow baking dish, and stir in the warm water and remaining olive oil.
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4
(Dont forget that if you want leftovers, add the additional amount of polenta and water.)
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5
Add the sauteed vegetables, sprinkle on the rest of the salt, and stir everything together.
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6
Bake in a preheated 350 oven for 25 minutes, then sprinkle Parmesan on top (I put the third tablespoon over the portion I am going to eat right away).
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7
Bake another 5 minutes, or until all the liquid has been absorbed.
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8
If Ive made the larger amount of polenta, I scoop out the excess and put it aside, eating up all the vegetables with my polenta the first time around.
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9
You can vary your cooked-vegetable additions to your hearts contentchopped asparagus spears or fiddleheads in spring, perhaps, quartered artichoke hearts, chunks of small zucchini, broccoli florets, and anything else the garden offers in summer.
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10
If you dont have roasted red pepper on hand, use about a quarter of a fresh bell pepper, any color, but saute it first with the onion.
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11
If you want a more substantial dish, add some slivers of ham or slices of a cooked spicy sausage.
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12
Plan to eat all of these embellishments with your first serving, saving the pure polenta for later.
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13
Gather the remaining polenta in your hand, and gently shape it into an oval or round piece; if you have too much to handle in one piece, make two.
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14
Preheat your broiler.
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15
Brush the polenta lightly with olive oil, and set it on the broiler tray or on a baking sheet.
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16
Broil the polenta cake until browned and crusty on the top.
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17
If you want it doubly crisp, try turning it over and browning the other side.
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18
To fry it, film generously with oil a skillet large enough to hold the polenta.
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19
Heat the pan, and gently slip in the polenta cake.
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20
Fry until browned, then turn and do the other side.
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21
Serve with some juicy meat or poultry.
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22
Or try it with butter and warm maple syrup for breakfast.
