Vegetable Gratin with Polenta and Smoked Tomato Vin

Name: Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 to 2 1/2 cups water; 1 cup polenta or stone-ground cornmeal; 1/2 teaspoon salt; 2 tablespoons butter; Optional: chopped fresh herbs, such as basil, rosemary, or sage; 2 red bell peppers, roasted, peeled, seeded, and cut into strips; 1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine; 1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil; 1/2 pound domestic or wild mushrooms, sliced and Sauteed; 2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes); 2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil; 1 bag or bunch fresh spinach, washed, stemmed, and wilted; 1 cup of Parmesan or Fontina cheese; 1 cup white wine; 2 tablespoons finely chopped onion or shallots; 1/4 cup red or white wine vinegar; 2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker); 1/2 cup each pure and extra virgin olive oil

Servings: persons

1 cup milk
2 to 2 1/2 cups water
1 cup polenta or stone-ground cornmeal
1/2 teaspoon salt
2 tablespoons butter
Optional: chopped fresh herbs, such as basil, rosemary, or sage
2 red bell peppers, roasted, peeled, seeded, and cut into strips
1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine
1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil
1/2 pound domestic or wild mushrooms, sliced and Sauteed
2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes)
2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil
1 bag or bunch fresh spinach, washed, stemmed, and wilted
1 cup of Parmesan or Fontina cheese
1 cup white wine
2 tablespoons finely chopped onion or shallots
1/4 cup red or white wine vinegar
2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker)
1/2 cup each pure and extra virgin olive oil

1
For the polenta: Brush an 8-inch square baking pan with olive oil or butter.
2
In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly.
3
Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally.
4
Add 1/2 cup of water if polenta gets too thick.
5
Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick.
6
Let cool.
7
For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese.
8
Cover with foil and bake at 350 degrees for about 20 minutes.
9
Cut into squares and serve with smoked tomato vinaigrette.
10
For the Smoked Tomato Vinagrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil.
11
Reduce heat and simmer until liquid is reduced to 1/2 cup.
12
Core and quarter the tomatoes.
13
Puree in blender, then strain puree into the pot.
14
Bring to a boil and simmer until about 1/2 cup of liquid remains.
15
Whisk in olive oils and season with salt and pepper.

1752

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup milk, 2 to 2 1/2 cups water, 1 cup polenta or stone-ground cornmeal, 1/2 teaspoon salt, and more.

Yes, Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions