Polenta and Zucchini Casserole

Summary

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

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Instructions

1. Bring the vegetable stock and polenta to the boil, leave to soak for 10 minutes. Stir in the finely chopped parsley.
2. 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.
3. 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).
4. Tip: Vegetarians simply leave out the smoked meat.