Summary

Ingredients

• 175 g polenta or wheat semolina
• 600 ml broth
• butter
• 1 egg (s)
• Thyme, fresh
• 200 g cheese, rated
• 1 eggplant (s)
• 1 zucchini
• 1 can tomato (s)
• Herbs, fresh (sage, thyme, oregano)
• 1 shot red wine
• salt and pepper
• olive oil

Print Recipe Pin Recipe

Instructions

1. Bring the broth to the boil, stir in the polenta or wheat semolina and let it soak for a few minutes. Mix in butter, egg, chopped thyme and some of the cheese. Season to taste with salt.
2. Cut the aubergine and zucchini into small pieces and fry them in a little olive oil. Add herbs and red wine and let everything simmer briefly. Add the tomatoes, bring to the boil again and season with salt and pepper. Let the liquid boil down a little.
3. Put the vegetables in a baking dish and spread the polenta on top. Sprinkle with the rest of the cheese and bake at 160 ° C for about 30 minutes (with top / bottom heat 180 ° C).