Polenta Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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
- Vegetables of your choice:
- 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.
- Heat the oil in a large pan, fry the vegetables and mushrooms in portions, season with salt and pepper.
- 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.
- Preheat the oven to 180 ° C.
- Oil a baking dish. Layer alternating vegetables and mushrooms, tomatoes and polenta in the pan. Make sure that the polenta sauce is well distributed.
- Bake in the hot oven for about 40 minutes, then let rest for 5 minutes.
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