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Polenta – zucchini – gratin

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Ingredients for 4 servings:

  • 750 ml vegetable broth (instant)
  • salt and pepper
  • 225 g corn semolina (polenta)
  • 500 g zucchini
  • 3 tbsp oil
  • 2 tbsp butter in flakes
  • 100 g cheese (Gouda), grated
  • 1 sprig(s) rosemary
  • nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring the broth to a boil with salt, pepper, and nutmeg. Stir in the polenta and let it swell for about 20 minutes. Spread it on a baking sheet and let it cool. Wash the zucchini, pat it dry, trim it, and cut it into 1 cm thick slices. Fry in hot oil for about 3 minutes, then season. Cut out polenta discs. Layer the zucchini and polenta in a roof-tile-like manner in a greased baking dish. Top with butter flakes and sprinkle with the cheese. Wash the rosemary sprig, shake it dry, pick off the needles, and sprinkle it over the gratin. Bake in a preheated oven (electric oven: 200°C/fan: 180°C) for about 20 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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