Best 3 Tian Provencal With Polenta Recipes

In the heart of sun-drenched Provence, a culinary masterpiece awaits: Tian Provençal, a vibrant vegetable gratin embraced by a golden polenta crust. This delectable dish, rooted in the region's rich culinary heritage, offers a symphony of flavors and textures. Savor the tender zucchini, eggplant, bell peppers, and tomatoes, bathed in a fragrant sauce of olive oil, garlic, and herbs, all harmoniously arranged in a stunning mosaic. The polenta, crafted from cornmeal, adds a delightful layer of creaminess and a hint of sweetness, perfectly complementing the savory vegetable filling. This Tian Provençal with Polenta is a celebration of Provençal cuisine, a culinary journey that promises to transport you to the sun-kissed fields and bustling markets of Provence. Accompanying this main course are two captivating recipes: a zesty Tomato Concassée, bursting with the freshness of ripe tomatoes, and a velvety Polenta, prepared with creamy goat cheese and tangy lemon zest. These accompaniments elevate the Tian Provençal experience, adding layers of flavor and texture that will tantalize your taste buds. Get ready to embark on a culinary adventure with this Provencal masterpiece, where the vibrant flavors of the Mediterranean come alive in every bite.

Here are our top 3 tried and tested recipes!

VEGETABLE TIAN

Vegetable Tian image

Provided by Ina Garten

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

TIAN PROVENCAL WITH POLENTA

Tian Provencal With Polenta image

When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h45m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, plus more for baking dish
2 cups whole milk
1 1/2 cups quick-cooking polenta
Coarse salt and freshly ground pepper
1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups)
1/2 small eggplant (6 ounces), cut into 1/8-inch rounds
1 large zucchini (10 ounces), cut into 1/8-inch rounds
2 medium tomatoes (10 ounces), cut into 1/8-inch rounds
1 cup coarsely grated (on the large holes of a box grater) Gruyere

Steps:

Preheat oven to 425 degrees. Brush a shallow 2-quart baking dish with oil. Bring milk and 2 1/2 cups water to a simmer in a medium pot. Whisk in polenta; cook, whisking, 1 minute. Season with salt and pepper. Transfer to prepared dish, spreading in an even layer.
Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3 tablespoons oil; season with salt and pepper. Scatter with half of cheese. Repeat layering with remaining ingredients, omitting cheese.
Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife-tender and edges are caramelized, about 35 minutes more. (If cheese is darkening too quickly, tent with foil.) Let cool slightly before serving.

PROVENCAL VEGETABLE TIAN

Provencal Vegetable Tian image

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Steps:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Tips:

Use fresh, ripe vegetables for the best flavor.
If you don't have time to make your own polenta, you can use pre-cooked polenta tubes.
To make the polenta extra creamy, add a little milk or cream.
If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
Be careful not to overcook the vegetables, or they will become mushy.
Serve the tian Provencal immediately, or it will lose its crispy texture.

Conclusion:

Tian Provencal with polenta is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of fresh vegetables, creamy polenta, and tangy tomato sauce is sure to please everyone at the table. This dish is also a great way to use up any leftover vegetables you have on hand. So next time you're looking for a healthy and flavorful meal, give tian Provencal with polenta a try!