Polenta gratin vegetarian

Ingredients for 4 servings:

• 100 g polenta semolina
• 375 ml water
• 2 tbsp olive oil
• 2 tomatoes
• e.g. oregano
• e.g. basil
• 1 large onion(s)
• 250 g corn (can), drained
• 200 g Emmental cheese
• 10 olives
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple gratin with corn semolina

Preheat the oven to 200°C (top/bottom heat). Allow the polenta to swell with the water and a little salt (see package instructions). Then stir 2 tablespoons of olive oil into the polenta, pour into a prepared gratin dish, and smooth the surface. Cut the tomatoes into small pieces and toss with a little oregano and basil. Then spread the tomato pieces over the polenta. Slice the onion and sauté in a little olive oil. Spread the sautéed onion rings over the tomato pieces. Place the drained corn in a small bowl. Cut the Emmental cheese into small pieces and add to the corn. Cut the olives into small slices and add to the bowl. Add a little pepper, salt, oregano, and basil, and mix well. Spread everything evenly over the onion rings. Bake the polenta in a hot oven for about 20 minutes.