Eggplant and zucchini polenta in basil sauce

Ingredients for 4 servings:

• 150 g polenta (minute polenta)
• 600 ml vegetable stock
• 250 g eggplant(s)
• 250 g zucchini
• 1 onion(s)
• 10 g chives
• 20 g Parmesan
• 70 g butter
• 60 g cream
• 20 basil leaves
• salt and pepper
• oregano
• Thyme
• rosemary
• 1 tsp vegetable stock powder for seasoning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, refined

Cook polenta according to the package instructions. Finely chop the chives, add them to the polenta, and spread everything into a baking dish. Dice the onion, eggplant, and zucchini and fry together. Season everything with salt, pepper, oregano, thyme, and rosemary, add them to the polenta, and sprinkle with Parmesan cheese. Preheat the oven to 180°C (top/bottom heat). For the sauce, melt the butter with the basil leaves, add the cream and 1 teaspoon of vegetable stock, and puree (it’s okay to leave a few small pieces of basil over). Pour the sauce over the vegetables and bake everything in the oven for about 20 minutes. Then remove from the oven, let cool briefly, cut into squares, and serve. The sauce can still be a little runny. It’s best to lift the polenta out of the dish with a spatula. We ate it with salad and beans.