Baked Polenta with Grilled Italian Vegetable Medely Recipe

How to make it

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• Preheat oven to 350 degrees. Lightly oil a 9”x13” baking pan with olive oil
• In a heavy bottomed pot, bring water and 2 tsp salt to a boil. Add polenta and quickly stir to avoid any lumps.
• Reduce heat to low, and continue to stir occasionally for 5 minutes until cooked though and has a thick consistence.
• Stir in olive oil.
• To make a black polenta, omit the salt and add ½ C black olive tapenade after cooking polenta.
• For a fuller flavor, stir in grated Parmigiano Reggiano, Grana Padano, or Pecorino Romano.
• Other nice additions at this stage are 2 tsps of fennel seeds, 1 tsp of oregano, or 1 tbsp of fresh, mined rosemary and a minced garlic clove.
• Once polenta is to your taste, pour into oiled pan and spread evenly.
• Smooth the top of the polenta and bake for 30 minutes.
• The polenta should not become brown, or color, but it should firm up a great deal, into an easily sliceable mass.
• In the last 10 minutes of cooking, spread mixed grill on top, just to warm vegetables through.
• Remove from oven and allow to cool slightly.
• While still warm, slice into 3”x4” blocks and plate for individual servings.
• To finish, drape a slice or two of prosciutto on top, or a sprig of fresh basil, some cracked peppercorns, or a swirl of truffle oil over the plate.