The solar no stir polenta from my previous post turned out to be an extremely convenient food to have in the fridge. The other day when I was pressed for time I sliced it up and put together this quick vegetarian meal. You could use pretty much any combination of cheese and veggies, just layer them in an oiled baking dish and bake it in the GSO until the cheese has melted and the polenta begins to brown. On this particular day I used leftover mixed greens that had been sauteed in garlic and oil, gorgonzola and parmesan cheese, and, of course, polenta. If you don’t have an oven bag handy you can seal the baking dish with foil and cover it with a tea towel.
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Great product and company! The oven is relatively lightweight, easy to clean. It’s been fun experimenting with dinners, and I’m going to bring the oven to work soon when peaches are at their peak, to make a peach crisp for my coworkers. Would recommend the Sun Oven to anyone!