Parmesan Basket with Polenta and Roasted Vegetables
Baskets made of freshly grated Parmesan cheese melted together and formed into cups hold a piece of polenta and a selection of roasted vegetables. This is an easy recipe to work with; the only “trick” is that the cheese must be freshly grated. Any selection of vegetables can be used. The recipe can be made for 6 small servings or 4 slightly larger servings; use the larger amount of cheese for the baskets if you are making this for 6.
Ingredients
- Parmesan Baskets
- Parmesan cheese - 8 - 10 ounces, freshly and coarsely grated
- Tomato Sauce
- Garlic Cloves - 4, minced
- Onion - 1 small, minced
- Olive Oil - 1 tablespoon
- Tomatoes - 2, peeled, seeded, and chopped
- Pesto Oil
- Olive Oil - 1/3 cup
- Basil leaves - 10 - 12
- Parmesan cheese - 2 ounces, finely grated
- Polenta
- Vegetable Stock (see Basics) - 2 cups
- Cornmeal - 1/2 cup
- Olive Oil - 1 tablespoon
- Salt and freshly ground black pepper
- Roasted Vegetables
- Mixed vegetables - 1 pound, cubed (eggplant, zucchini, tomatoes, shallots)
- Olive Oil - 2 tablespoons
- Basil - 1 teaspoon, chopped
- Salt and freshly ground black pepper
- Fresh basil - 4 sprigs
- Basil leaves - 8, cut in chiffonade
Instructions
To make the basket: Preheat the oven to 400 F. Spread the cheese into 4 or 6 circles on a teflon baking sheet, making sure the pieces overlap and the thickness is even. You will need to use two baking sheets, or bake in two batches. Bake for 8 - 10 minutes, or until the cheese has fused to itself; test by lifting one side with a plastic spatula. Remove and immediately place over an inverted glass, shaping the cheese into a basket. Allow to cool and harden. Remove from glasses and store in an airtight container until used.
To make the tomato sauce: Saute the garlic and onion in olive oil in a small saute pan over medium heat until translucent. Add the tomatoes, reduce heat to low, and cook until the tomatoes lose their shape and the mixture thickens slightly, about 15 minutes. Put in a squeeze bottle.
To make the pesto oil: Process the ingredients in a food processor or blender until liquified. Put in a squeeze bottle.
To make the polenta: Grease a baking sheet. Bring the stock to a boil in a large saucepan over medium-high heat. Gradually whisk in the cornmeal, olive oil, and seasoning. Lower the heat to medium and cook for 20 minutes, stirring continually. Spread onto the prepared baking sheet and allow to set. Cut into 2-1/2-inch circles.
To make the vegetables: Preheat the oven to 400 F. Toss the vegetables in olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
To serve: Reheat the polenta in the oven, or saute for 2 minutes a side in olive oil.Place a basket on each serving plate. Press a polenta circle into the bottom of each basket. Fill with vegetables. Drizzle the plate with tomato and pesto oils. Garnish each plate with chiffonade of basil leaves and a fresh basil sprig.
