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)
4 Fresh Basil leaves (reserve for the end)
Balsamic Reduction
4tbs. Balsamic vinegar
1tsp Agave, honey or maple
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
Variations
~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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