Polenta Baked With Vegetables
|Red ripe tomato||1 Large|
|Green bell pepper||1|
|Fresh spinach/1/2 of 10 ounce box, frozen spinach, thawed||1 Bunch (100 gm)|
|Yellow onion||1 Medium|
|Polenta||1 Cup (16 tbs) (Not Instant)|
|Lukewarm water||3 1⁄4 Cup (52 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 350°F.Cut the stem off the tomato and chop the tomato into bite-size pieces.
Cut the stem off the bell pepper and cut the pepper in half lengthwise (store one half for another use).
Remove the veins and seeds and chop the pepper.
If using fresh spinach, remove any large, tough stems, and wash the leaves.
Take about half of the spinach, pile it on a cutting board and using a large knife, chop into pieces the size of large postage stamps.
Press the leaves firmly into a measuring cup and measure out 1 1/2 cups of chopped spinach.
Wrap and store any extra spinach for another use.
If using frozen spinach, be sure it is defrosted, and squeeze out any excess water with your hands.
Peel and cut the onion in half lengthwise, from the stem-top down.
Store one half for another use.
Chop the remaining half of the onion.
Put the polenta, water, salt, and olive oil into an 8-inch square baking dish and stir with a fork until blended.There's no need to grease the pan.
Add the tomato, pepper, spinach, and onion to the polenta and stir to evenly distribute the vegetables.
Put the baking pan on the center rack of the oven and bake for 30 minutes, then check to see if the liquid is boiling around the edges of the baking pan.
If so, leave the temperature as is.
If not, increase the oven heat to 400°F.
Bake for another 15 minutes, or until the water has all been absorbed that's your signal that the polenta is done.
Remove the pan from the oven and put it on a heatproof counter.
Sprinkle Parmesan cheese evenly over the top and let sit for 5 minutes.
Cut the polenta into squares and serve warm.