Polenta casserole with Mediterranean vegetables

Ingredients for 4 servings:

• 250 ml milk
• 450 ml vegetable stock or chicken stock
• 1 bay leaf
• 2 sprigs of rosemary
• 2 stalks of thyme
• 2 sprigs of parsley
• 150 g polenta semolina, fine
• 1 onion(s), red
• 3 shallots
• 1 zucchini
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 chili pepper(s)
• 2 cloves garlic
• 20 small cherry tomatoes
• some olive oil
• salt and pepper
• nutmeg
• 50 g butter
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Serve as a side dish or standalone dish

Bring the milk and stock to a boil with the bay leaf, add half of the herbs, and let it steep for 10 minutes. Strain through a sieve and bring back to a boil briefly. Now slowly add the cornmeal and stir. Let it swell for 20 minutes. Clean the vegetables and cut into even pieces or slices. Halve the tomatoes. Briefly fry everything in olive oil with the remaining herbs. Season the swollen polenta with salt, pepper, nutmeg, and butter, and spread it on a small, greased baking sheet. Spread the vegetables over the polenta and freshly grate the Parmesan cheese over it. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 20 minutes.