Polenta Vegetable Casserole

Summary

Ingredients

• 1.2 kg mixed vegetables, including mushrooms
• 4 tomato (s), sliced
• 100 g cheese, rated (Emmentaler)
• 300 ml vegetable stock
• 300 ml milk
• 70 g corn rits (polenta)
• 3 egg (s), size M
• 3 tablespoon olive oil
• 1 tablespoon, leveled basil, dried
• salt and pepper
• some oil for the mold

Print Recipe Pin Recipe

Instructions

1. Vegetables of your choice:
2. Thinly slice the zucchini, cut the paprika into strips. Peel and core the pumpkin and cut into thin strips. Cut the garlic into thin slices, quarter the mushrooms.
3. Heat the oil in a large pan, fry the vegetables and mushrooms in portions, season with salt and pepper.
4. For the polenta broth, bring to the boil with milk. Stir in the basil and polenta, cook on the lowest heat for 7 minutes. Let cool a little, mix in the cheese and eggs. Salt and pepper well.
5. Preheat the oven to 180 ° C.
6. Oil a baking dish. Layer alternating vegetables and mushrooms, tomatoes and polenta in the pan. Make sure that the polenta sauce is well distributed.
7. Bake in the hot oven for about 40 minutes, then let rest for 5 minutes.