7 hours ago
Tuesday, May 5, 2015
This is the best way to use up last night's polenta and veggies.
I had plenty of steamed asparagus and nice creamy polenta leftover from dinner last night.
In an oiled terrine (small ceramic loaf pan), layer the creamy polenta (while it is still warm, so it is spreadable) and top with whatever cooked vegetables you have leftover.
Here, I used asparagus and Italian semi dried tomatoes.
Add a layer of your favorite cheese (I used Gruyere). Season w/ salt & pepper.
Spread another layer of polenta on top of the veggie layer and press down.
Cover the terrine and refrigerate overnight.
The next day, bake the terrine in a 350F oven for about 25 minutes, until warmed thru.
When cooled a bit, turn the loaf pan over, the terrine should come out easily.
Cut into slices and serve w/ pesto or tomato sauce.
This is a great lunch w/ a salad.
I have made this before w/ leftover grilled vegetables and mozzarella cheese, also delicious!