Tian Provencal With Polenta Recipes
TIAN PROVENCAL WITH POLENTA
When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
- Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
- Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.
PROVENCAL VEGETABLE TIAN
Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
- Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.
TIAN (PROVENCAL BAKED VEGETABLES)
I got this recipe from a French exchange student who is staying with my parents for the year. I tried making it myself, and it is delicious! The dish contains every color of the rainbow and is as nice to look at as it is to eat. I add yellow squash to mine as well just to give more color.
Provided by L-Burden
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
- Preheat oven to 375 degrees.
- Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
- Spread the misture over the base of a shallow, ovenproof dish.
- Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
- Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
- Season to taste with salt and pepper and sprinkle rosemary and thyme.
- Bake in oven at 375 degrees for 25 minutes, until golden.
- Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
- Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.
Nutrition Facts : Calories 236.4, Fat 15.1, SaturatedFat 2.4, Cholesterol 1.5, Sodium 96.9, Carbohydrate 23.7, Fiber 6.7, Sugar 9.8, Protein 5.3
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