Recipe: Birthday Party Polenta Casserole (using sundried tomatoes and Kalamata olives)

BIRTHDAY PARTY POLENTA CASSEROLE

FOR THE FILLING:
1/2 cup sun-dried tomatoes
2 zucchini, thinly sliced lengthwise
1 red onion, sliced 1/4-inch thick
olive oil for brushing
1 teaspoon olive oil
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary leaves
1/2 cup Kalamata olives, chopped
salt and pepper to taste
3 ounces goat cheese, crumbled
FOR THE POLENTA:
2 1/2 cups polenta (corn meal)
2 tablespoons butter or margarine
1/2 cup grated parmesan cheese (reserve 2 tbsp. for topping) (optional)

TO MAKE THE FIILLING:
Soak sun-dried tomatoes in hot water 30 minutes; drain and chop.

Brush zucchini and onion with olive oil; grill or broil until charred and soft. Set aside zucchini and chop onion; set aside.

Heat 1 teaspoon oil in a small saute pan over medium-low heat. Saute garlic until fragrant.

Add onion, rosemary, olives and tomatoes, salt and pepper; set aside.

TO MAKE THE POLENTA:
Bring 5 cups lightly salted water to a boil. Drizzle in polenta, stirring constantly with wooden spoon. Cook polenta 20 minutes, stirring often.

Add butter if desired, parmesan cheese, stirring until ingredients are incorporated, and polenta is thick and creamy. Add salt, to taste.

Preheat oven to 350 degrees F. Brush inside of a 9-by-9-inch shallow baking dish with olive oil.

Pour half the polenta into prepared baking dish; smooth surface to level. Arrange zucchini slices over polenta; top with onion mixture.

Sprinkle goat cheese over onion mixture. Pour remaining polenta on top; smooth. Sprinkle with remaining Parmesan cheese.

Bake 20 to 30 minutes, or until warmed through. Cool 5 minutes before serving.

Notes: An invitation to an Italian-themed birthday party inspired this recipe. Serve it with a salad of field greens and a loaf of crusty bread.

Servings: 8
Source: Vegetarian Times, October 1995