Parmesan polenta lasagne with olives and tomatoes

Name: Parmesan polenta lasagne with olives and tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2–3 Tomatoes; 100 g dried tomatoes; 100 g green olives (without stone); 100 g Parmesan (piece); 0?a Milk (e.g. soy drink); 7-10 Tbsp salt, pepper, sugar; 250 g Polenta (corn semolina); 2 Eggs (Gr. M); 7-10 Tbsp Grease; 125 g Mozzarella; 1 Head Lollo Rosso; 1 (approx. 300 g) Fennel Tuber; 5 TABLESPOONS white balsamic vinegar; 2 TEASPOONS medium hot mustard; 6 TABLESPOONS Oil; 2-3 TABLESPOONS Capers (glass)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2–3 Tomatoes
100 g dried tomatoes
100 g green olives (without stone)
100 g Parmesan (piece)
0?a Milk (e.g. soy drink)
7-10 Tbsp salt, pepper, sugar
250 g Polenta (corn semolina)
2 Eggs (Gr. M)
7-10 Tbsp Grease
125 g Mozzarella
1 Head Lollo Rosso
1 (approx. 300 g) Fennel Tuber
5 TABLESPOONS white balsamic vinegar
2 TEASPOONS medium hot mustard
6 TABLESPOONS Oil
2-3 TABLESPOONS Capers (glass)

Directions

1
Wash the tomatoes and cut them into slices. Cut dried tomatoes into thin strips. Cut olives into rings. Grate parmesan. Boil milk, 1⁄4 l water, 1 teaspoon salt and pepper. Stir in polenta and let it trickle in bit by bit.
2
Simmer over low heat for about 5 minutes, stirring continuously. Cover and leave to swell for approx. 5 minutes on the switched-off stove. Whisk the eggs and quickly stir into the polenta.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the casserole dish (approx. 18 x 18 cm; approx. 6 cm high). Approx. 1⁄3 Put polenta into the dish and press flat. Sprinkle with approx. 1⁄3 Parmesan and half each of olives and dried tomatoes.
4
Repeat the procedure with the same quantities. Add the rest of the polenta and press down slightly. Spread tomato slices on top. Dice the mozzarella, spread on the tomatoes and season with pepper. Sprinkle the rest of the parmesan on top.
5
Bake in a hot oven for 30-40 minutes until golden brown.
6
In the meantime clean and wash the salad and drain well. Clean, wash and slice the fennel into thin slices. Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix salad, fennel, capers and vinaigrette.
7
Serve the polenta lasagne with the salad.