Herbed polenta strata with roasted vegetables and apples
Roast
Italian cuisine
Roasting
This may look like a lot of work, but when broken down into tasks over a day or two or three, it’s not so bad. I usually cook the polenta while making dinner, and then pop it into the fridge overnight. The vegetables and fruit can be roasted separately and set aside for a few days. The cheese can be grated a few days in advance, when you find a small pocket of time. Once you pull it all together, I’m fairly confident that you will decide that the effort was well worth it - especially if serving a crowd that includes people who require gluten-free dishes. And if this looks a bit like stuffing, well, you’re right. This actually *is* my favorite stuffing. I make twice what we need for Thanksgiving and tightly cover in a glass container half of the base ingredients, and then put it in the back of the fridge for Saturday or Sunday morning. I heat the oven, beat the eggs and milk together, layer it as directed, and bake it for brunch. By then, all of the stuffing from Thursday is long gone, and the tribe is happy to see it again, formatted as breakfast. I do hope you like this. ;o) <br />
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