Grill the veggies under the broiler or on the grill. You can use a variety of veggies. Assemble this ahead of time and pop it in the oven when you need it. Grill the Veggies while cooking the polenta and this goes pretty quickly
Ingredients
2 cups Polenta
5-6 cups Vegetable Broth
1/2 teaspoon Sea Salt
1 Tablespoon Prepared Pesto or chopped fresh Basil
Grated Parmesan (optional)
2 large Eggplant, peeled and sliced lengthwise in 1/4 inch thick slices
3 Zucchini, sliced lengthwise into 1/4 inch slices
4 large Portobello Mushrooms, slices into 1/4 inch slices
1 large bunch Kale, tough stalks removed
6 cloves Garlic, peeled and chopped rough
Fresh or Grated Mozzarella cheese
4 cups Prepared Pasta Sauce (or Chopped Tomatoes simmered with a palmful of Oregano and a splash of Olive Oil)
Instructions
Lightly grease a cookie sheet with Olive Oil
Heat the Vegetable Broth until boiling, slowly add the Polenta and Salt
Turn the heat down and simmer (stirring frequently) 15-20 minutes until it thickens and pulls away from the edge of the pan
Add the Pesto or Basil and Parmesan if using
Spread the Polenta onto the cookie sheet and flatten with slightly wet hands
Pop into the freezer or just let cool until it is firm
Preheat a Grill or Broiler
Put all the sliced Vegetables on a cookie sheet under the broiler or grill them a few minutes on each side until slightly browned (you will need to do this in batches)
Rinse the Kale and put into a large lidded pan with just the water clinging to the leaves
Cover and let steam until tender but still bright green (may have to add a dash of water)
Add the Garlic and toss with just a bit of Sea Salt and Pepper
Cook a few minutes
When the Polenta is firm, turn out on a counter or cutting board and slice in half
Assemble the Stacks in a cake or lasagna pan
Put a splash of sauce in the bottom of the pan, add one layer of Polenta followed by a layer of Vegetables, Cheese (if using) Sauce and Kale
Top with the other layer of Polenta, Sauce and a sprinkle of Cheese
Bake at 400f or 200c 30-40 minutes. Let cool a bit and slice
Mix a few tablespoons of prepared Pesto with 1/2 cup Olive Oil
Put a few tablespoons of the Pesto Oil on a plate and serve the Polenta stack on top with a few fresh basil leaves
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/roasted-vegetable-and-polenta-stack/