Vegetable Gratin With Polenta And Smoked Tomato Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1216
FAT
318%
CHOL
22%
SOD
62%

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Ingredients for 4 servings

Optional: chopped fresh herbs, such as basil, rosemary, or sage

2 red bell peppers, roasted, peeled, seeded, and cut into strips

1 cup of Parmesan or Fontina cheese

1/2 teaspoon salt

1/2 cup each pure and extra virgin olive oil

1 cup milk

1 cup polenta or stone-ground cornmeal

1 bag or bunch fresh spinach, washed, stemmed, and wilted

2 to 2 1/2 cups water

1 cup white wine

1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine

2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker)

2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes)

1/4 cup red or white wine vinegar

1/2 pound domestic or wild mushrooms, sliced and Sauteed

2 tablespoons finely chopped onion or shallots

1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil

2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil

2 tablespoons butter

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