in Recipes

Polenta and zucchini casserole

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Ingredients for 4 servings:

  • ¾ liter vegetable broth
  • 200 g corn semolina (polenta)
  • 1 bunch of parsley
  • 600 g zucchini
  • 1 cup whipped cream, 200 g
  • 1 onion(s)
  • 150 g smoked meat, diced
  • 150 g cheese, grated
  • salt and pepper
  • Garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Bring the vegetable stock and polenta to a boil, let it swell for 10 minutes. Stir in the finely chopped parsley. Thinly slice the zucchini. Dice the onion and fry in a pan with a little olive oil and the bacon. Add the zucchini and deglaze with the whipped cream. Season with salt and pepper if desired. Pour the polenta into a baking dish, spread the fairly runny zucchini mixture on top, cover with the cheese, and bake for 30 minutes at 180°C (convection oven). Tip: Vegetarians can simply omit the smoked meat.

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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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