Polenta Stacks

I don't have a lot to say about this, so I'll be brief.

Sunday night's dinner: roasted polenta, zucchini, eggplant, and tomato slices layered with homemade spaghetti sauce.

It's simple to put together once you have the sauce made and the veggies roasted. The only slightly tricky part is slicing the polenta. To do this, I cooked the polenta in veggie broth, added fresh herbs and nutritional yeast, then smoothed it into a square dish and let is set up in the fridge. When it was cold, I used a serrated knife to slice it into thin layers.

Note: I don't know whether it was strictly necessary, but I sprayed the square dish with oil before spreading the polenta into it, just to make sure it didn't stick. My inkling is that it wouldn't have stuck, but  I didn't want to take the chance. 

The polenta looked a bit pale after it set, so I toasted the slices under the grill for a few minutes until they turned golden. I was a little worried that the polenta would turn out hard from the grilling, but after letting it sit for several minutes layered with with spaghetti sauce, the polenta soaked up the sauce and turned out savory and soft with a light crunch on the outside.

We also had  some broccoli salad with red pepper, sweet onion, pine nuts and a warm garlic vinaigrette.

It was good, and that's all I have to say about that.
Rose Tobin Seattle
Rosanne Tobin
Roseann LaPonte
Rosanne Marie Tobin
Rosanne LaPonte