Polenta and Zucchini Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 liter ¾ vegetable stock
- 200 g corn rits (polenta)
- 1 bunch parsley
- 600 g zucchini
- 1 cup whipped cream, 200 g
- 1 onion (s)
- 150 g smoked meat, diced
- 150 g cheese, rated
- salt and pepper
- garlic
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock and polenta to the boil, leave to soak for 10 minutes. Stir in the finely chopped parsley.
- Cut the zucchini into thin slices. Dice the onion and fry in a pan with a little olive oil and the bacon, add the zucchini and deglaze with the whipped cream. If necessary, season with salt and pepper.
- Put the polenta in a baking dish, spread the liquid zucchini mixture on it, cover with the cheese and bake for 30 minutes at 180 ° C (fan oven).
- Tip: Vegetarians simply leave out the smoked meat.
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