Polenta Pie with Roasted Vegetables
Preheat oven to 450*F.
Toss onions, zucchini, squash, eggplant and tomatoes with enough olive oil to lightly coat and season well with salt and pepper.
Arrange vegetables in an even layer on a large baking sheet.
In a small saucepan, bring stock to a boil with a pinch of salt.
Turn heat to low and slowly pour in polenta, stirring thoroughly to avoid any lumps.
Continue cooking, stirring frequently, for about 5-8 minutes, until polenta is thick.
Spread cooked polenta into a lightly greased (vegetable spray works) pie pan, making it as even as possible.
Put both the vegetables and the polenta pie into the oven and cook for about 10-15 minutes, until vegetables are tender and the polenta begins to get golden on the edges.
Meanwhile, mix together eggs, milk and Parmesan cheese. Season with black pepper.
Remove polenta and vegetables and layer as many of the vegetables into the polenta pie as you can fit, pressing down the polenta as you go.
Turn the oven down to 375*F.
Pour the egg mixture over the vegetables, pressing with the back of a spoon to get it to soak in.
Place the veggie pie back into the oven and cook for 25 to 30 minutes, until the eggs are set.
Garnish with fresh basil and more Parmesan cheese.
Let the pie rest for a bit before cutting to let it set. I was too impatient for this and mine fell apart a bit. Still delicious though!