Vegetable cornmeal casserole

Ingredients for 3 servings:

• 350 g soup vegetables, frozen
• 800 g milk
• 200 g ground corn (corn semolina)
• 1 pinch(s) of sugar
• 2 tsp herbal salt
• 3 tbsp sunflower seeds, lightly roasted
• 70 g flaxseed, lightly roasted
• ½ tsp paprika granules
• 100 g cheese, Gouda, medium-aged, grated
• Fat, for the casserole dishes
• 60 g cheese, Gouda, medium-aged, grated
• 3 tsp cranberries, ad jar

Instructions

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

gluten-free, egg-free, vegetarian

Thaw 3-4 portions of frozen soup vegetables in three 1-liter lidded casserole dishes in a saucepan over moderate heat. Add 800 g of cold milk and 200 g ground corn, stirring occasionally, and simmer for 3 minutes. Let stand on the turned-off stovetop for about 10 minutes. Add the thawed soup vegetables, sugar, salt, sunflower seeds, flaxseed, and paprika granules to this mixture and mix well. Stir in 100 g of Gouda cheese and spread it into three greased casserole dishes. Grate a little Gouda cheese on top and decorate each dish with a teaspoon of cranberries in the center. Close the lid, place in a cold oven, and bake at approximately 170°C (convection oven) for about 50 minutes; it should bubble well. Serve hot. My own recipe.