Monday, June 14, 2010

Tomato-Zucchini Basil Polenta Stacks

So hopefully this works, its my first shot at actually posting a picture of my creations and it is my intention to post more often because great food should be shared!! this blog was intended for that but if you read below you will find a lot of talking-because i like to talk! but enough of that, back to the food. I have never tried polenta, i found this precooked all you have to do is slice and cook however you like, so this works out great with my style.

4 slices of Polenta (scarpone's brand at the store)- it will be in a tube
4 slices of Lg Tomato (mine was local from the farmers market)
1sm Zucchini squash or Zucchini if available; sliced thin to fit
1/2tsp Nutritional Yeast* optional
4 Fresh Basil leaves (reserve for the end)

Balsamic Reduction
4tbs. Balsamic vinegar
1tsp Agave, honey or maple

Prep. arrange slices on a non-stick baking pan, drizzle with olive oil and s/p except for the polenta, leave that as is
Bake. the polenta, tomatoes, and zucchini @325 or 350F for 20-25minutes, flip the polenta halfway* through to give it more depth; *sprinkle nutritional yeast on top at this point*note: watch the tomatoes, they may become too soggy, take them out early if needed
Reduction. combine the balsamic and sweetener and simply heat till syrupy and sticky*note: do not do this until your polenta stack ingredients are done as it will harden quickly
Assemble. lay down 1 polenta round, place a couple zucchini, 1 tomato slice, 1 leaf of basil, then another polenta, 1 tomato slice, drizzle with balsamic syrup, top with basil slice

~eggplant instead of zucchini
~can fry the polenta instead of bake for a crispier base
~thin slice of buffalo mozzarella would go nice for vegetarians

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