Baked Corn Meal Gnocchi a la Nicoise

Corn Meal Gnocchi
Serves 4

Ingredients

2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter

Preparation

1.Bring water and salt to boil in small, heavy saucepan.
2.Gradually whisk in cornmeal.
3.Reduce heat to medium-low and simmer until polenta is very thick, whisking constantly (about 6 minutes)
4.Remove from heat and immediately add cheese and butter.  Whisk until melted.
5.Season generously with pepper and salt.
6.Spread in 9x9x2 inch metal baking pan.
7.Chill until cold (about 1 hour).

Wilted Spinach

Ingredients

1 clove of garlic, chopped
2 shallots, chopped
Olive oil
Salt and pepper
Fresh baby spinach leaves

Preparation

Sauté garlic and shallots with oil on medium heat until soft. Sprinkle with salt and pepper. Add spinach and cook until wilted (about 4 minutes).

Layer Corn Meal Gnocchi

Ingredients

2 large plum tomatoes
Corn meal gnocchi
6 ounces of fresh mozzarella cheese
Olive oil
Wilted spinach
Fresh basil
Salt and pepper
Chopped Nicoise olives
Grated parmesan cheese

Preparation

1.Preheat oven to 375°F.
2.Slice each tomato into 6 1/4-inch-thick rounds (discard end slices).
3.Cut cold corn meal into 1 inch squares.
4.Slice mozzarella cheese into 1/3-inch thick slices.
5.Drizzle pan with a few drops of olive oil.
6.Arrange 6 tomato slices on the bottom of a 9x9 baking pan.
7.Layer spinach on top of tomatoes.
8.Place half the basil on top of spinach.
9.Place polenta squares on top of tomatoes, spinach and basil.
10.ayer with remaining tomato slices.
11.Arrange mozzarella cheese on top of tomatoes.
12.Add remaining basil.
13.Sprinkle entire dish with Nicoise olives.
14.Sprinkle with freshly grated parmesan cheese.
15.Bake until heated through and cheese melts (about 20 minutes).