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1
Bring the water to a rapid boil.
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2
Gradually add the cornmeal in a thin stream, stirring rapidly.
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3
While continuing to stir, add the butter, salt, and pepper.
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4
Simmer on low heat for about 20 minutes.
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5
Stir often, especially at the bottom of the pot, to avoid sticking.
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6
When the polenta has thickened, remove it from the heat and stir in 3/4 cup of Parmesan.
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7
Pour the polenta into a well-buttered 12-inch casserole dish and let it cool for several minutes.
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8
Then refrigerate it until you are ready to assemble the casserole.
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9
Saute the garlic and onions in oil until the onions are translucent.
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10
Add the carrots, celery, herbs, and spices, and continue to cook on medium heat for several minutes.
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11
When the carrots are bright in color, add the eggplant and continue to saute for 5 minutes.
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12
Stir frequently.
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13
Add the peppers and zucchini and cook until tender.
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14
Add the tomatoes, tomato paste, and red wine, if desired and simmer 5 minutes longer.
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15
Remove the vegetables from the heat and stir in the 1/2 cup Parmesan.
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16
Take the chilled polenta from the refrigerator and spoon on the vegetable sauce.
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17
Top with the grated mozzarella.
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18
Bake uncovered at 350 for 45 minutes to 1 hour, until the cheese begins to brown at the edges.
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19
Allow to rest 15 minutes before serving.
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20
If you have too little time to bake the casserole, try serving the vegetables over hot polenta topped with the mozzarella.
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21
We prefer the casserole, but when time is of the essence, it pays to be flexible.
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22
Serve with a crisp green salad.
