John Myers
Polenta Casserole with Zucchini and Grilled Cheese
The perfect polenta casserole with zucchini and grilled cheese recipe with a picture and simple step-by-step instructions.
- 300 g Polenta semolina
- Salt, rosemary, oregano
- 3 Eggs
- 2 Zucchini
- 2 Chicory
- 1 Red Bell pepper
- 400 g Grill / pan cheese with herbs
- Tomato and mozzarella salt, pepper, olive oil
- 1200 ml water with salt, rosemary and oregano and bring to the boil. Stir in the polenta meal and cook for a few minutes over a low heat, stirring constantly. Set aside and let cool.
- Clean and wash the vegetables. Cut the zucchini into slices, the chicory into strips and the parika into cubes. Dice the grilled cheese as well.
- Brush a baking dish with oil. Stir the eggs into the cooled polenta and fill the baking dish. Season with tomato-mozzarella-salt and pepper.
- Place the chopped vegetables on the polenta, season with tomato-mozzarella-salt and pepper and drizzle with olive oil. Finally, distribute the cheese cubes over it.
- Bake in the oven at 160 ° for about 30-40 minutes.
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