Roasted Vegetable and Polenta Stack

by Heather Earl

Grilled Vegetable and Polenta Stacks are a healthy take on traditional, heavy lasagna. I like to make this when I want the flavor and feel of fresh garden veggies but need a hearty, satisfying dish. You can grill or broil all the veggies together, making it fast to prep. Prepared pesto and a bit of good quality olive oil give this dish a gourmet touch.

Grill the veggies under the broiler or on the grill. You can use a variety of veggies. Assemble this ahead of time and pop it in the oven when you need it. Grill the Veggies while cooking the polenta and this goes pretty quickly
  • 2 cups Polenta
  • 5-6 cups Vegetable Broth
  • ½ teaspoon Sea Salt
  • 1 Tablespoon Prepared Pesto or chopped fresh Basil
  • Grated Parmesan (optional)
  • 2 large Eggplant, peeled and sliced lengthwise in ¼ inch thick slices
  • 3 Zucchini, sliced lengthwise into ¼ inch slices
  • 4 large Portobello Mushrooms, slices into ¼ inch slices
  • 1 large bunch Kale, tough stalks removed
  • 6 cloves Garlic, peeled and chopped rough
  • Fresh or Grated Mozzarella cheese
  • 4 cups Prepared Pasta Sauce (or Chopped Tomatoes simmered with a palmful of Oregano and a splash of Olive Oil)
  1. Lightly grease a cookie sheet with Olive Oil
  2. Heat the Vegetable Broth until boiling, slowly add the Polenta and Salt
  3. Turn the heat down and simmer (stirring frequently) 15-20 minutes until it thickens and pulls away from the edge of the pan
  4. Add the Pesto or Basil and Parmesan if using
  5. Spread the Polenta onto the cookie sheet and flatten with slightly wet hands
  6. Pop into the freezer or just let cool until it is firm
  7. Preheat a Grill or Broiler
  8. Put all the sliced Vegetables on a cookie sheet under the broiler or grill them a few minutes on each side until slightly browned (you will need to do this in batches)
  9. Rinse the Kale and put into a large lidded pan with just the water clinging to the leaves
  10. Cover and let steam until tender but still bright green (may have to add a dash of water)
  11. Add the Garlic and toss with just a bit of Sea Salt and Pepper
  12. Cook a few minutes
  13. When the Polenta is firm, turn out on a counter or cutting board and slice in half
  14. Assemble the Stacks in a cake or lasagna pan
  15. Put a splash of sauce in the bottom of the pan, add one layer of Polenta followed by a layer of Vegetables, Cheese (if using) Sauce and Kale
  16. Top with the other layer of Polenta, Sauce and a sprinkle of Cheese
  17. Bake at 400f or 200c 30-40 minutes. Let cool a bit and slice
  18. Mix a few tablespoons of prepared Pesto with ½ cup Olive Oil
  19. Put a few tablespoons of the Pesto Oil on a plate and serve the Polenta stack on top with a few fresh basil leaves


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