Summer Vegetable, Polenta and Mozzarella Tower
Ingredients
- Ingredients
- 500 milliliters Vegetable broth
- 150 grams Polenta (instant)
- 50 grams grated Parmesan
- salt
- olive oil (for greasing)
- ½ Zucchini
- 1 small Eggplant
- 2 Tomatoes
- 100 milliliters olive oil
- 1 garlic clove
- freshly ground peppers
- 1 tsp Fruit Vinegar
- ½ tsp sugar
- 250 grams Mozzarella
- Basil (for garnish)
Preparation steps
Boil broth and stir in polenta. Simmer, stirring constantly, for 1-2 minutes. Remove from heat, stir in parmesan and season with some salt. Let rest for about 5 minutes. Grease baking sheet with oil and spread on polenta to about 1 cm (approximately 1/3 inch) thick. Let cool for at least 30 minutes.
Rinse and slice summer squash and eggplant. Season with salt and soak in water for about 10 minutes.
Preheat the oven to 200°C (approximately 400°F).
Blanch tomatoes briefly, shock in ice water, peel, core and dice. Heat 1 tablespoon of oil in a pan and add tomatoes. Crush peeled garlic and add to tomatoes. Season with salt, pepper, vinegar and sugar. Boil for about 10 minutes, until slightly creamy, then remove from heat.
Drain and pat dry summer squash and eggplant. Coat both sides with oil, season with pepper and place on an oiled baking sheet.
Use a cookie cutter to cut out 5 cm (approximately 2 inch) circles from polenta. Drizzle with oil and return to the baking sheet. Bake vegetables and polenta for about 10-15 minutes, until vegetables and polenta are slightly brown.
Thinly slice mozzarella.
Remove polenta and vegetables from oven. Layer polenta, summer squash, eggplant, tomato sauce and mozzarella. Repeat and return to oven for about 5 minutes, until cheese is lightly browned.
Remove, garnish with basil and serve.
