Best 3 Tian Provencal With Polenta Recipes

Tian Provençal with polenta is a classic French dish that combines the flavors of fresh vegetables, herbs, and cheese. This hearty and flavorful dish is perfect for a special occasion or a simple weeknight meal. With its layers of roasted vegetables, creamy polenta, and tangy cheese, tian Provençal is sure to delight your taste buds. In this article, we'll provide you with a step-by-step guide to making this delicious dish, along with tips and variations to help you create the perfect tian Provençal.

Here are our top 3 tried and tested recipes!

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.

TIAN (PROVENCAL BAKED VEGETABLES)

Tian (Provencal Baked Vegetables) image

I got this recipe from a French exchange student who is staying with my parents for the year. I tried making it myself, and it is delicious! The dish contains every color of the rainbow and is as nice to look at as it is to eat. I add yellow squash to mine as well just to give more color.

Provided by L-Burden

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, sliced
salt
2 onions, thinly sliced
2 sweet red peppers, seeded and sliced
4 garlic cloves, minced
6 tablespoons olive oil, divided
2 large zucchini
3 large tomatoes
fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
Preheat oven to 375 degrees.
Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
Spread the misture over the base of a shallow, ovenproof dish.
Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
Season to taste with salt and pepper and sprinkle rosemary and thyme.
Bake in oven at 375 degrees for 25 minutes, until golden.
Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.

Nutrition Facts : Calories 236.4, Fat 15.1, SaturatedFat 2.4, Cholesterol 1.5, Sodium 96.9, Carbohydrate 23.7, Fiber 6.7, Sugar 9.8, Protein 5.3

Tips:

For a more flavorful tian, use ripe, in-season vegetables. Local and organic vegetables are often the best choice.
If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables. Just be careful not to cut yourself.
Layer the vegetables in the baking dish in a circular pattern, starting from the outside and working your way in. This will help to ensure that the vegetables cook evenly.
Be sure to season each layer of vegetables with salt and pepper. This will help to bring out their flavor.
Cover the baking dish with foil and bake the tian for 45 minutes, or until the vegetables are tender. Then, uncover the dish and bake for an additional 15 minutes, or until the top is golden brown.
Serve the tian warm or at room temperature. It can be enjoyed as a main course or a side dish.

Conclusion:

Tian Provençal is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up seasonal vegetables and can be tailored to your own personal preferences. Whether you are a vegetarian or a meat-eater, Tian Provençal is sure to please. So next time you are looking for a healthy and flavorful meal, give this classic French dish a try.