Polenta Slices with Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 ml vegetable stock
- 150 g polenta
- 3 tablespoon olive oil
- 1 onion (s), finely diced
- 1 clove garlic, pressed
- 1 bell pepper (s), yellow
- 200 g auberine (s)
- 200 g zucchini
- 2 tomato (s)
- 2 teaspoons tomato paste
- 1 tablespoon balsamic vinegar
- 100 g Gruyère, rated
- 100 g QimiQ sauce base, alternatively crème fraîche
- 1 tablespoon parsley, fresh, chopped
- 0.5 tablespoon ½ thyme, fresh, chopped
- 0.5 tablespoon ½ oregano, fresh, chopped
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil, stir in the polenta, stirring constantly. Let it soak over a low heat for 15 minutes, stirring several times with a wooden spoon.
- In the meantime, clean the zucchini, aubergine and peppers and cut into cubes. Scald tomatoes with hot water, peel and cut into cubes.
- Preheat the oven to 180 ° C top / bottom heat.
- Sauté the onion in oil. Add eggplant and fry, then garlic, bell pepper, zucchini and tomato paste, fry everything for about 3 minutes. Season to taste with salt, pepper and balsamic vinegar. Finally mix in the herbs and cheese.
- Put the polenta in a greased baking dish and smooth it out. First spread the QimiQ sauce base then the vegetables on the polenta and bake in the oven for about 20 minutes.
- Take the polenta cake out of the oven, let it cool for about 5 minutes, then cut into squares and serve.
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