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Polenta casserole with mushrooms and zucchini

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Ingredients for 4 servings:

  • 200 g polenta semolina
  • 2 m.-large zucchini
  • 250 g mushrooms
  • 1 liter vegetable broth
  • 50 g Parmesan, grated
  • some herbs, e.g. thyme, rosemary and oregano

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Vegetarian

Wash the mushrooms and zucchini, remove the seeds with a spoon, and finely chop both ingredients. Sauté briefly. Bring the vegetable stock to a boil in a large pot and add the polenta, stirring constantly. Add the vegetables to the cornmeal and season with chopped herbs, salt, and pepper. Transfer everything to a greased casserole dish and sprinkle with Parmesan cheese. Bake in the oven at 200°C (400°F) for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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