TIAN PROVENCAL WITH POLENTA ENJOY DAN:

               TIAN PROVENCAL WITH POLENTA by CHEFDAN:

Serves 8

INGREDIENTS:

3 tablespoons olive oil

1-1/2 cups polenta

Sea salt and freshly ground black pepper to taste

4 red roasted peppers, quarter, seeded

3 medium, zucchini, thinly sliced on the bias

4 plum tomatoes cut into 1/8-inch rounds

1 red onion, peeled and quarried

1-eggplant, cut into 1/8-rounds

1 cup coarsely grated Pecorino Romano (Kirkland Brand)

DIRECTIONS: (PREHEAT OVEN TO 425 f)

1.   Brush a baking dish with olive oil.

2.   Bring 2 cups milk and 2-1/2-cups water to a simmer in a pot.

3.   Whisk in polenta; cook, whisking 1 minute, season with salt and pepper.

4.   Transfer to prepared baking dish, spreading in a thin layer.

5.   Layer half the red peppers, zucchini, tomatoes and onions over the polenta.

6.   Drizzle with 3 tablespoons olive oil.

7.   Sprinkle with half the cheese.

8.   Repeat layering with remaining ingredients, omitting the cheese.

9.   Bake 30 minutes.

10.                Press vegetables down with a spatula; sprinkle with remaining cheese.

11.                Bake until vegetables are tender, bake about 35 more  minutes.

12.                Tent with foil, let cool slightly before serving.

ENJOY DAN:                                             BON-APPETITE