1200 ml water with salt, rosemary and oregano and bring to the boil. Stir in the polenta meal and cook for a few minutes over a low heat, stirring constantly. Set aside and let cool.

Clean and wash the vegetables. Cut the zucchini into slices, the chicory into strips and the parika into cubes. Dice the grilled cheese as well.

Brush a baking dish with oil. Stir the eggs into the cooled polenta and fill the baking dish. Season with tomato-mozzarella-salt and pepper.

Place the chopped vegetables on the polenta, season with tomato-mozzarella-salt and pepper and drizzle with olive oil. Finally, distribute the cheese cubes over it.

Bake in the oven at 160 ° for about 30-40 minutes.