Gratinated Polenta with Crunchy Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g polenta
- 300 ml water
- 150 ml milk
- 1 tablespoon butter or oil
- salt
- nutmeg
- 2 bell pepper (s)
- 3 handfuls cocktail tomatoes
- 200 g mushrooms
- 100 g crème fraîche
- 1 clove garlic
- 0.5 ½ onion (s)
- salt and pepper
- 2 tablespoon cheese, (Gruyère, Gouda 830;)
Print Recipe
Pin Recipe Instructions
- The water is heated in a saucepan with the milk, butter / oil and spices. The polenta is then sprinkled into this mixture. The polenta must be stirred until the mass is reasonably firm. The polenta mass is then spread in a buttered casserole dish.
- The onion and garlic are chopped and fried in a pan. Cut the remaining vegetables and add them to the pan. Season with salt and pepper and cook for about 5 minutes. Then stir in the crème fraîche. Put the vegetables on the polenta, sprinkle the casserole with cheese. Bake the casserole in the oven at 180 ° hot air for about 20-25 minutes.
- Tip:
- If you like meat, you can theoretically also add ham / bacon.
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