Polenta Gratin Vegetarian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 olives
- 200 g Emmentaler
- 1 large onion (s)
- 375 ml water
- 2 tablespoon olive oil
- 2 tomato (s)
- 100 g corn rits (polenta)
- 250 g corn (can)
- salt and pepper
- oregano
- basil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Let the polenta swell with the water and a little salt (see instructions on the package). Stir 2 tablespoons of olive oil into the polenta and smooth out in a gratin dish.
- Cut the tomatoes into small pieces and mix with the spices (some oregano, basil). Then spread the tomato pieces on the polenta.
- Cut the onion into slices and sauté with a little olive oil. Spread the steamed onion rings on the tomato pieces.
- Place the drained corn in a small bowl. Cut the Emmentaler into small pieces and add to the corn. Cut the olives into small slices and add them to the bowl. Add a little pepper, salt, oregano and basil and mix the ingredients well.
- Distribute everything evenly on the onion rings and bake in the oven for about 20 minutes.
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