Polenta with Paprika – Cheese – Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g zucchini
- 1 teaspoon thyme
- 2 tablespoon olive oil
- 500 ml vegetable stock
- 180 g corn rits (polenta)
- 1 shallot (s)
- 1 clove garlic
- 1 red pepper (s)
- 1 lemon (s), juice
- 80 g cheese (Gruyère), rated
- 2 tablespoon parsley
- 1 teaspoon oregano
- salt and pepper
- 1 teaspoon paprika powder, noble sweet
- Cayenne pepper, cumin
- 1 lemon (s) - the zest, grated
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into fine strips. Braise the thyme in 1 tablespoon of oil, pour in the stock and bring to the boil. Stir in the polenta and cook according to the instructions on the packet. Spread in a greased baking dish. Finely chop the shallot and garlic, finely dice the paprika. Braise everything in 1 tablespoon of oil and season with salt, pepper, cayenne pepper, cumin and paprika. Steam for about 5 minutes. Add zucchini and lemon juice and season to taste.
- Preheat the oven to 200 ° / convection 180 °. Spread the vegetable mixture on the polenta. Mix the cheese, parsley, oregano and lemon zest and pour over. Bake for about 20 minutes.
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