Bring the vegetable broth to a boil and quickly whisk in the polenta. Immediately reduce to medium and cook for 8-10 minutes, whisking often until thick. (* Caution: This will splatter, if temperature is too high.) After 8-10 minutes turn stove off and stir in the herbs, parmesan cheese (if used) and season with salt and pepper to taste. Spread the polenta onto a pan that would allow the polenta to measure 1/2 to ¾ inches thickness (approximately 12” x 3” rectangle). Cover and refrigerate until completely cool. After completely cool cut into 5 equal portions and set aside.

To make Roasted Vegetables:

Pre-heat oven to 450 degrees. Drizzle the olive oil and balsamic vinegar over the vegetables tossing to coat, then season with salt and pepper. Roast for 5-10 minutes or until the vegetables begin to lightly brown and turn over, cooking for an additional 5 minutes. Place the roasted pepper into a paper bag or in a bowl and cover. When cool enough to handle, remove the skin and seeds and allow to continue cooling with the rest of the vegetables.

Smoked Tomato Puree:

*Smoking the tomato is optional. If you haven’t the capabilities, desire and/or equipment, roast both tomatoes with the roasted vegetables.

Soak the wood chips in water for 30 minutes. Drain and place into what you intend to smoke the tomato. When smoker is ready smoke the tomato for 5-10 minutes. Allow to cool. Puree the first 4 ingredients. Thin to the consistency you desire and adjust seasoning with salt, pepper and sugar. Pass through a strainer.