Name: Polenta Tian
Yield: Makes 4 to 6 servings
Cuisine: American
Ingredients: 2 garlic cloves, chopped; 1 cup Basic Broth or a tomato-based broth; 1 teaspoon red wine vinegar; 5 large tomatoes; 1 large Japanese eggplant, the same diameter as the zucchini and tomatoes, thinly sliced; Nutritional yeast, to taste; ½ white onion; 2 tablespoons flaxseed oil; 4 large Roma tomatoes, the same diameter as the zucchini, thinly sliced; 2 tablespoons fresh oregano; 1 teaspoon sesame chili oil (or if heat isn’t desired, use toasted sesame oil); ½ cup fresh basil, and more for garnishing; ½ teaspoon rubbed sage; 1 tablespoon sesame oil; 3 tablespoons tamari or Soy-Less Sauce; 2 small zucchinis or ½ large zucchini, thinly sliced; 1 teaspoon smoked paprika; 2½ to 3 pounds Polenta from Scratch, formed into tubes and sliced into discs; Salt, to taste; 1 teaspoon garlic powder

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

This ratatouille-inspired tian is layered with herbed polenta and hearty vegetables in a quick homemade tomato sauce. Sounds like a little plate of heaven to me. I like to stack the ingredients vertically to form a stripe for an active visual rhythm, but a flat layered scheme, more like a