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Grilled Vegetable Polenta Casserole

Grilled Vegetable Polenta Casserole

One of the many highlights of summer is the variety and bounty of fresh vegetables that flood local farmers’ markets. This recipe puts all those vitamin- and flavor-packed vegetables to good use in a delicious casserole created by Olympic bronze medalist Deena Kastor. Don’t feel restricted to the vegetables mentioned here use whatever tempts you at the market or what you have in your fridge. Kastor likes to make this dish for weekend get-togethers with friends, and she serves it with a fresh salad and crusty bread. To save time, you can use two 16-ounce tubes of premade polenta cut into ¼" slices, instead of making your own.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10
Course: Vegan Recipes
Cuisine: American
Calories: 256
Ingredients Method

Ingredients
  

  • 1 large eggplant sliced lengthwise, ½" thick
  • 2 yellow squash sliced lengthwise, ¼" thick
  • 4 portobello mushrooms
  • 1 bunch asparagus
  • 2 tablespoons extra-virgin olive oil
  • 8 cups water
  • 1 teaspoon salt
  • 2 cups polenta or coarse cornmeal
  • 1½ cups marinara sauce
  • ½ cup goat cheese crumbled
  • ¼ cup coarsely chopped fresh basil

Method
 

  1. Preheat a grill. Brush the eggplant, squash, mushrooms, and asparagus with the oil. Place the vegetables on the grill and cook over medium-high heat, turning the squash, mushrooms, and asparagus over after 4 minutes, and the eggplant after 5 or 6 minutes. Cook all the vegetables 4 minutes longer.
  2. Remove the vegetables from the grill. Slice each mushroom into 8 strips. In a large pot over high heat, combine the water and salt and bring to a boil.
  3. Whisk in the polenta or cornmeal in a slow, steady stream. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until the polenta reaches a thick but spreadable consistency.
  4. Preheat the oven to 375ºF. To assemble the casserole, put ½ cup of the marinara sauce on the bottom of a 13" x 9" baking dish. Add half of the polenta. Layer each of the grilled vegetables atop one another. Evenly spread the remaining polenta on top of the vegetables. Smother the top with the remaining marinara sauce. Sprinkle with the cheese and basil.
  5. Cover with foil and bake for 30 minutes, or until the sauce starts to bubble. Remove the foil and bake for 10 minutes longer, or until the cheese browns. Let the casserole cool for 5 minutes before cutting.