INGREDIENTS

INSTRUCTIONS

Line a 25cm. springform tin with plastic wrap and set aside.  In a
saucepan, bring the water and salt to a rapid boil. Remove the  pan
from the heat then add the polenta in a thin stream (I like to  pour
the polenta into a sieve and sprinkle it in to avoid any lumps).
Return the pan to the boil and simmer while stirring for 10 minutes
until the polenta is thick. Remove the pan from the heat and add the
pesto and spinach and stir through to incorporate. Pour into the  lined
cake tin, smooth the top and allow to cool until firm or  overnight.
Meanwhile, cut the capsicums into quarters and discard the seeds.
Grill the capsicum pieces, skin side up until blistered and beginning
to blacken (about 4 minutes). Remove the capsicums from the griller
and place them into a plastic bag until cold. When they are cold
enough to handle, peel off the skins and discard. Reserve the grilled
capsicums for assembling the polenta cake.  Slice the eggplant into
5mm. rounds and sprinkle with salt. After 30  minutes, wash briefly and
dry well. Brush the eggplant pieces with  olive oil and grill until
golden on each side. Set aside.  Mix the grated cheese together and set
aside.  When you are ready to assemble the polenta cake, remove the
firm  polenta from the cake tin. With a sharp knife, slice horizontally
into 3 equal layers (like layers of a sponge cake).  Line the 25cm.
cake tin with foil or 'glad bake' and place the bottom  layer of
polenta on the bottom of the tin. Place half of the roasted  capsicum
pieces and eggplant slices over the polenta. Top with half  of the
tomato sauce. Sprinkle over one third of the cheese mixture.  Repeat
the above layers of polenta, capsicum, eggplant, tomato sauce  and
cheese. Place the last layer of polenta over, and sprinkle the
remaining cheese over the top.  Bake at 180c. for an hour, then remove
from the oven and allow to  cool. Leave to set overnight.  To serve,
reheat in the oven or microwave and drizzle with a simple  tomato
sauce, pesto cream sauce or roasted capsicum sauce (recipes in
condiments section).  Add some fresh crusty bread and a green salad for
a perfect meal.  Converted by MC_Buster.  Per serving: 2271 Calories
(kcal); 59g Total Fat; (23% calories from  fat); 79g Protein; 351g
Carbohydrate; 143mg Cholesterol; 2582mg  Sodium Food Exchanges: 21
Grain(Starch); 5 1/2 Lean Meat; 5 1/2  Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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