Polenta – vegetable casserole

Ingredients for 5 servings:

• 2 large beef tomatoes, diced
• 400 g leaf spinach, fresh or frozen
• 1 small onion(s), finely chopped
• 1 tbsp butter
• Salt, for seasoning
• Pepper, ground, for seasoning
• Grated nutmeg, for seasoning
• 200 g asparagus, broken
• 200 g Gorgonzola, for gratinating
• 250 g polenta (minute polenta)
• 500 ml milk
• 500 ml water
• 1 tsp, heaped vegetable broth, instant
• some basil, finely chopped, for seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

goes very well with fish….

Cook the polenta with milk, water, and instant vegetable broth according to the package instructions, adding a little chopped basil, and pour into a loaf pan lined with cling film. Chill in the refrigerator for one hour. In the meantime, wash the tomatoes, blanch them in hot water, peel them, and cut them into small cubes. Wash and chop fresh leaf spinach (or thaw frozen spinach first). Peel and chop the onion and sauté in butter in a pan until translucent. Add the spinach and sauté with the lid on for 5 minutes with 1-2 tablespoons of water until tender. Season with salt, pepper and a little nutmeg to taste. Wash and peel the asparagus and cut into small pieces. Turn the cooled polenta out onto a board and cut into 3 cm wide strips. Also chop the Gorgonzola and set aside. Now layer the tomatoes, polenta strips, asparagus pieces and spinach, alternating between strips, in a greased baking dish and bake in the middle of a preheated oven at 200°C for approx. 25 minutes. Then spread the finely chopped Gorgonzola on top and continue baking until the cheese is nicely melted (approx. 5 minutes). My tip: tastes great with zander fillet!