Mediterranean polenta vegetable slices

Ingredients for 1 servings:

• 2 zucchinis
• 500 g cherry tomatoes, mixed
• 400 g sheep’s cheese
• 2 jars of tomato peppers, pickled in oil
• 100 g olives, green or black
• 2 tsp salt
• ¼ tsp nutmeg, grated
• 400 g polenta semolina
• 2 tbsp butter
• 1 bunch sage or oregano
• 4 tbsp olive oil
• 1 ½ liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian dish or side dish to fish and steak

Preheat the oven to 200°C or 180°C fan-assisted. Line a deep baking sheet with baking paper or grease it. Wash and dice the zucchini. Halve the cherry tomatoes. Dice the cheese. Drain the olives and peppers. Chop the herbs. Bring 1.5 liters of water to a boil with 2 to 3 teaspoons of salt and 1/4 teaspoon of grated nutmeg. Stir in the cornmeal and simmer for 2 minutes, stirring continuously. Then stir in the butter. Spread the mixture onto the baking sheet, sprinkle with the vegetables, herbs, cheese, and olives. Drizzle with olive oil and bake in the oven for 20 minutes.