Polenta with vegetable-cheese crust
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON dried thyme
- 3/4 l Vegetable broth (instant)
- 240 g Polenta (corn semolina)
- 2-3 Garlic cloves
- 1 red pepper
- 100 g Spring onions
- 2 Tomatoes
- 400 g Courgette
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sweet peppers
- 7-10 Tbsp ground cumin
- 100 g Gouda cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Mint leaves
Directions
- 1
Peel onion and chop very finely. Heat 1 tablespoon of olive oil in a saucepan, fry the onion and thyme in it. Deglaze with broth, bring to the boil and stir in polenta. Simmer at medium heat stirring constantly for about 3 minutes.
- 2
Turn off the heat and let the polenta swell for about 10 minutes. Then spread into a greased ovenproof dish and let it cool down. In the meantime, peel and finely chop the garlic. Clean, wash and dice the peppers.
- 3
Clean, wash and cut the spring onions into rings. Wash, clean, quarter, seed and dice the tomatoes. Zucchini wash, clean and cut into fine sticks. Heat the remaining oil in a large frying pan.
- 4
Fry the garlic, spring onions, bell peppers and courgette for about 3 minutes, turning them over. Add tomatoes and steam for another minute. Season with salt, pepper, paprika and cumin. Remove from the heat and allow to cool slightly.
- 5
Meanwhile grate the cheese. Fold the cheese into the vegetables and spread evenly on the polenta mass. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with mint to taste.
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