Polenta with paprika and cheese crust

Ingredients for 4 servings:

• 200 g zucchini
• 1 tsp thyme
• 2 tbsp olive oil
• 500 ml vegetable stock
• 180 g corn semolina (polenta)
• 1 shallot(s)
• 1 clove(s) garlic
• 1 red bell pepper(s)
• 1 lemon(s), juice
• 80 g cheese (Gruyere), grated
• 2 tbsp parsley
• 1 tsp oregano
• salt and pepper
• 1 tsp sweet paprika powder
• Cayenne pepper, cumin
• 1 lemon(s) – zest, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the zucchini into thin strips. Sauté the thyme in 1 tablespoon of oil, add the broth, and bring to a boil. Stir in the polenta and cook according to the package instructions. Spread into a greased baking dish. Finely chop the shallot and garlic, and finely dice the bell pepper. Sauté everything in 1 tablespoon of oil and season with salt, pepper, cayenne pepper, cumin, and paprika. Sauté for about 5 minutes. Add the zucchini and lemon juice and season to taste. Preheat oven to 200°C/180°C fan/gas mark 1. Spread the vegetable mixture over the polenta. Mix the cheese, parsley, oregano, and lemon zest and sprinkle over the top. Bake for about 20 minutes.