Baked Polenta with Grilled Italian Vegetable Medley

1 17.8 oz bag of Instant Polenta

1 28 oz can Menu Mixed Grill Vegetables

2 Quarts water

¼ C Extra Virgin Olive Oil (plus more for oiling pan)

Olive oil

Black Pepper

Salt

Preheat oven to 350 degrees.  Lightly oil a 9”x13” baking pan with olive oil

In a heavy bottomed pot, bring water and 2 tsp salt to a boil.  Add polenta and quickly stir to avoid any lumps.  Reduce heat to low, and continue to stir occasionally for 5 minutes until cooked though and has a thick consistence.  Stir in olive oil.  To make a black polenta, omit the salt and add ½ C black olive tapenade after cooking polenta.  For a fuller flavor, stir in grated Parmigiano Reggiano, Grana Padano, or Pecorino Romano. Other nice additions at this stage are 2 tsps of fennel seeds, 1 tsp of oregano, or 1 tbsp of fresh, mined rosemary and a minced garlic clove.

 

Once polenta is to your taste, pour into oiled pan and spread evenly.  Smooth the top of the polenta and bake for 30 minutes.  The polenta should not become brown, or color, but it should firm up a great deal, into an easily sliceable mass.  In the last 10 minutes of cooking, spread mixed grill on top, just to warm vegetables through.

Remove from oven and allow to cool slightly.  While still warm, slice into 3”x4” blocks and plate for individual servings.  To finish, drape a slice or two of prosciutto on top, or a sprig of fresh basil, some cracked peppercorns, or a swirl of truffle oil over the plate.