This dinner dish looks a lot fancier than it is. It is a fairly easy vegan, gluten-free dish, but it is delicious and impressive. While I took a shortcut to save time and used a frozen vegetable blend that had baby red potatoes, onions, mushrooms and green beans, you can easily use fresh vegetables and adjust the cooking time. I also broiled the polenta rounds in my oven, but you could grill them if you prefer. Regardless, this is a great summer dinner that looks as great as it tastes.
Tomato-Basil Polenta Stackes with Vegetables
2 large heirloom tomatoes, thickly sliced
1 tube polenta, any variety, thickly sliced (you could use home-made polenta and cut into rounds with a cookie cutter)
4 Tablespoons olive oil, divided
1 package frozen vegetable mix with potatoes, onions, green beans and mushrooms (I used Alexia brand)(see above)
6 cups fresh spinach
1/2 cup vegan mozzarella
1/4 cup fresh basil leaves, gently torn
Salt and pepper, to taste
1. Turn oven on to high broil. Line a baking sheet with aluminum foil and spread polenta rounds on baking sheet. Drizzle with 2 Tablespoons olive oil. Broil for 10 minutes, then turn over. Sprinkle each polenta round with cheese and broil for an additional 5 minutes.
2. While polenta rounds are broiling, heat a large skillet over medium-high heat. Add remaining olive oil and frozen vegetables. Cook for about 10 minutes, or until potatoes begin to turn golden. Add spinach and stir for about 2 minutes, or until wilted and potatoes are cooked through.
3. Spoon out about 1/2 cup vegetable mix onto a plate. In the center, place a thick tomato slice. Top with a polenta round. Top with another tomato slice and one more polenta round. Top the stack with fresh basil and salt and pepper if desired. Serve immediately.