Vegetable polenta cubes

Ingredients for 16 servings:

• 120 g carrot(s)
• 120 g zucchini
• 500 ml vegetable stock
• 100 g corn semolina (polenta)
• 6 sprigs of thyme
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 50 g Parmesan, freshly grated
• 50 g butter, melted
• some fat, for the mold
• 1 handful of lettuce to serve

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian component of a finger food buffet

Clean and peel the carrots, clean and wash the zucchini. Cut out the soft core and seeds from the zucchini in wedges. Finely dice both vegetables. Bring the stock to a boil and add the diced vegetables. Sprinkle in the cornmeal, stirring constantly, and let it swell over low heat for 5 minutes. Wash the thyme, shake it dry, then pick off the fine leaves and finely chop. Season the polenta with thyme, salt, and pepper. Set aside some thyme for garnishing. Pour the cornmeal mixture into a greased, rectangular baking dish (20 x 20 cm) and let it cool for 10 minutes. Preheat the oven to 200°C. Sprinkle the polenta with Parmesan cheese and drizzle with melted butter. Bake in the hot oven on the second rack from the bottom for 10-15 minutes. Cut the polenta into cubes, garnish with thyme and serve on a platter lined with lettuce leaves and skewers.