Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 ml vegetable stock (instant)
- salt and pepper
- 225 g corn rits (polenta)
- 500 g zucchini
- 3 tablespoon oil
- 2 tablespoon butter in flakes
- 100 g cheese (Gouda), rated
- 1 sprig rosemary
- nutmeg
Print Recipe
Pin Recipe Instructions
- Bring the broth with salt, pepper and nutmeg to the boil. Stir in the polenta and let it soak for about 20 minutes. Spread on a baking sheet and let cool down. Wash the zucchini, pat dry, clean and cut into 1 cm thick slices. Fry in hot oil for about 3 minutes, then season. Cut out the polenta taler. Layer the zucchini and polenta like a roof tile in a greased baking dish. Cover with flakes of butter and sprinkle with the cheese. Wash the rosemary sprig, shake it dry, pluck the needles off and pour over the gratin.
- Bake in a preheated oven (electric stove: 200 ° C / fan oven: 180 ° C) for about 20 minutes.
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