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Polenta and vegetable casserole

updated

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Ingredients for 4 servings:

  • 260 g polenta semolina
  • 975 ml vegetable broth
  • 1 onion(s)
  • 2 bell peppers, red and yellow
  • 1 zucchini
  • 1 cup crème fraîche
  • e.g. Parmesan, grated
  • salt and pepper
  • Oil for frying
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian, quick and delicious

Dice the onion. Cut the bell pepper and zucchini into small pieces. Preheat oven to 180°C. Heat a little oil in a pan and sauté the onion and vegetables for about 10 minutes. Meanwhile, bring the vegetable stock to a boil and stir in the polenta. Remove from heat and let it swell. Add the crème fraîche to the vegetables and season with salt and pepper. Pour some of the polenta into a greased baking dish. Spread the vegetable mixture on top and top with the remaining polenta. Sprinkle with grated Parmesan cheese and bake in the oven for about 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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