-
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.
