He’s happy to share his recipe, but the problem is his approach requires the kind of time and skill an amateur cook like you and me may not possess.
To remedy the situation, here’s a simplified “quick and dirty” version of the dish, tested and improved in my kitchen.
- 4 assorted bell peppers
- 1 eggplant
- 3 tomatoes
- 2 zucchini
- 1 large onion
- 2 clove garlic
- 2 tbsp fresh herbs (thyme, rosemary, parsley) or 1 tbsp dried herbs
- 2 tbsp olive oil
- 2 cup (450 g) instant polenta
- 1 oz (30 g) butter
- 2 oz (50 g) grated parmesan cheese
- Salt and pepper to taste
1. Rinse and chop vegetables; crush garlic cloves; preheat oven to 400 F (200 C)
2. In a large skillet, heat 2 tbsp olive oil, sauté onion for a few minutes, then add eggplant, then peppers and cook for 6-7 minutes, stirring occasionally.
3. In the meantime, start cooking polenta: bring 6 cup (1,3 l) salted water to a boil and pour in polenta in a slow steady stream whisking continuously; continue stirring over low to medium heat for 4-5 minutes until polenta thickens. Remove from heat, stir in parmesan and butter, and salt and pepper to taste.
5. Line a baking sheet with non-stick baking paper, spoon polenta into it and smooth the surface. Bake in oven for 15-20 minutes, then remove from oven and allow to cool.
4. During that time, add zucchini, tomatoes, garlic and herbs to the vegetables in the skillet. Cover and cook over low heat for 10-15 minutes.
Serve warm or cold.