Summary

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;)

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Instructions

1. 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.
2. 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.
3. Tip:
4. If you like meat, you can theoretically also add ham / bacon.