Recipe from What's For Lunch, Honey?
1.2 kg mixed vegetables - I used:
Hokkaido pumpkin - peeled and sliced
chanterelle mushrooms - washed and larger ones cut in half
zucchini - sliced
red bell peppers - cut in strips
2-3 garlic cloves - thinly sliced
3 tablespoons olive oil
Salt and pepper
4 ripe tomatoes - sliced
100 g Manchego cheese - grated
300 ml vegetable stock
300 ml milk
50 g Polenta
1 tablespoon rosemary - finely chopped
2 eggs - lightly beaten
In a large pan heat the olive oil and sauté all the
vegetables (except for the tomatoes) individually until slightly
browned. It is important to sauté each vegetable type individually as
each one requires a different amount of time for them to be cooked. The
vegetables should be crunchy and not mushy.
For the polenta bring the milk and the stock to a rolling boil in a saucepan. Mix in the polenta and rosemary, then reduce the heat and simmer for approx. seven minutes on low heat. Remove from heat and allow to coll slightly. Whisk in the grated cheese and eggs to the cooled polenta. Generously salt and pepper.
Heat up the oven to 180 degrees C. Coat an oven-proof dish with some olive oil. Layer the vegetables, tomaotes and polenta in the form, taking care that the polenta covers the vegetables.
Bake the gratin for 35-40 minutes.