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cheesy polenta & roasted vegetable pie


you’ll need:
2 small zuchinni
1 red bell pepper
1 yellow bell pepper
10 oz broccoli sliced in to thin “trees”
1 red onion sliced in to thick rings
1 1/3 cups polenta
1 T butter
2/3 cups grated cheddar cheese
4.5 oz mozzarella ball, sliced
extra virgin olive oil
sea salt

10″ square or round baking dish, greased

serves 6-8

preheat oven to 400
cut the zucchini in half widthwise, then halve lengthwise and cut into long fingers. seed the peppers then cut into thick slices. spread the vegetables in a single layer on a baking sheet and add the broccoli and onion. drizzle over 2-3 T evoo and toss to coat. season lightly with salt and roast in a preheated oven for 10-20 minutes, until just tender or lightly browned. you may need to roast in batches, depending on the size of the vegetables, and the broccoli may cook quicker. check after 15 minutes and remove it if necessary, continue cooking the other vegetables. remove from the oven and transfer to the prepared dish.

put 3 1/4 cups water in a large saucepan, season lightly and add the polenta in a stream. cook, whisking constantly, until thick. take care as polenta can bubble up a bit ferociously. when thick, lower the heat and continue cooking, stirring constantly, for 5 minutes more.

remove from the heat, stir in butter and grated cheddar. pour over the vegetables in the dish and spread out evenly with a spatula. arrange the mozzarella slices on top and bake in the preheated oven for about 25 minutes, until brown and bubbling. serve hot.

variation:
for a quick and easy meal, bake the polenta in a generously buttered tin/pan without the vegetables and serve it in slices with a basic tomato sauce and any steamed vegetables of your choice!

recipe taken from vegetarian food for kids by laura washburn