Polenta casserole with vegetables

Ingredients for 4 servings:

• 300 ml milk
• 300 ml vegetable stock
• 200 g polenta
• 400 g tomatoes
• 2 balls of mozzarella
• 300 g zucchini
• 2 tbsp margarine
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Herbs of Provence, dried
• e.g. basil, dried
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Mix the milk and vegetable stock and bring to a boil. Stir in the polenta, stirring constantly. Continue stirring until a firm mixture forms, then remove from the heat and stir in the margarine. Season with salt, pepper, nutmeg, and Provençal herbs, if desired. Slice the tomatoes and mozzarella, and dice the zucchini. Place half of the tomato slices and about half a ball of mozzarella in a greased baking dish. Spread the polenta mixture over the top, leaving about 4 tablespoons left. Stir the zucchini into the remaining polenta. Place the remaining tomato slices in the dish, spread the polenta-zucchini mixture over the top, and then top with mozzarella. Bake at 200°C (top/bottom heat) for about 15 minutes. Tip: If you prefer less liquid, you can use less water for the polenta, bake for longer, or let the finished casserole steam off a little.