Summary

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

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Instructions

1. 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.
2. In the meantime, clean the zucchini, aubergine and peppers and cut into cubes. Scald tomatoes with hot water, peel and cut into cubes.
3. Preheat the oven to 180 ° C top / bottom heat.
4. 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.
5. 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.
6. Take the polenta cake out of the oven, let it cool for about 5 minutes, then cut into squares and serve.