Polenta slices with vegetables

Ingredients for 6 servings:

• 600 ml vegetable stock
• 150 g polenta
• 3 tbsp olive oil
• 1 onion(s), finely diced
• 1 clove(s) garlic, squeezed
• 1 bell pepper(s), yellow
• 200 g eggplant(s)
• 200 g zucchini
• 2 tomatoes
• 2 tsp tomato paste
• 1 tbsp balsamic vinegar
• 100 g Gruyère, grated
• 100 g QimiQ sauce base, alternatively crème fraîche
• 1 tbsp fresh parsley, chopped
• ½ tbsp thyme, fresh, chopped
• ½ tbsp oregano, fresh, chopped
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Bring the vegetable stock to a boil and add the polenta, stirring constantly. Let it swell over low heat for 15 minutes, stirring frequently with a wooden spoon. Meanwhile, clean and dice the zucchini, eggplant, and bell pepper. Blanch the tomatoes in hot water, peel, and dice them. Preheat the oven to 180°C (top/bottom heat). Sauté the onion in oil. Add the eggplant and fry, then add the garlic, bell pepper, zucchini, and tomato paste, and fry everything for about 3 minutes. Season with salt, pepper, and balsamic vinegar. Finally, mix in the herbs and cheese. Pour the polenta into a greased baking dish and spread evenly. First, pour the QimiQ sauce base over the polenta, then spread the vegetables over it. Bake in the hot oven for about 20 minutes. Remove the polenta cake from the oven, let it cool for about 5 minutes, then cut into squares and serve.