1 medium onion, coarsely chopped (1/2 cup)
1 medium red capsicum, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
2 rashers bacon, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tin chopped tomatoes, undrained
1 serving Creamy Polenta (see below)
Heat oven to 190ºC. Spray a large frying pan with cooking spray; heat over medium-high heat. Cook onion, bacon and capsicum in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, reduce heat to low & cook 3 minutes, stirring occasionally.
Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Spread polenta out evenly, sprinkle with Parmesan cheese & spoon vegetable mixture evenly over top.
Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
6 cups water
1 1/2 teaspoons salt
1 1/2 cups finely ground corn meal
2 cloves garlic - minced
2 teaspoons fresh thyme
1/3 cup chopped chives
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/4 cup butter or margarine
Add the water and salt to a large stock pot.
Bring the water to a boil.
Turn the heat down to low and slowly whisk in the corn meal.
Stir in the garlic and thyme, and cook the polenta until thick and
creamy, approximately 5 minutes.
Remove the stock pot from the heat source and immediately stir in the
chives, mozzarella, Parmesan and butter.
Pour the polenta into a large serving dish.
Sprinkle additional Parmesan cheese and a few chives on top of the
polenta before serving.