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🍽️ Creamy Polenta Bake with Tomatoes and Sheep's Cheese

518 kcal · 30 min · 4 servings

Ingredients

• 200 ml vegetable broth
• 100 ml lactose-free milk (1.5% fat) (or rice drink)
• salt
• 100 g cornmeal
• 2 tbsp olive oil
• nutmeg
• pepper
• 3 tomatoes
• 150 g feta
• 3 sprigs oregano
• 1 stalk basil

Instructions

1. 1. Put broth, milk, and a pinch of salt into a pot.
2. 2. Bring the liquid to a boil.
3. 3. Stir in the cornmeal while stirring continuously.
4. 4. Cover the pot.
5. 5. Let the mixture swell on low heat for 15 minutes.
6. 6. Stir occasionally.
7. 7. Prevent anything from sticking to the bottom.
8. 8. Take one tablespoon of oil.
9. 9. Mix the oil with the polenta.
10. 10. Season the mixture with freshly grated nutmeg.
11. 11. Add freshly ground black pepper.
12. 12. Lightly grease a shallow baking dish.
13. 13. Do this only if the dish is not non-stick.
14. 14. Fill the polenta mixture into the dish.
15. 15. Smooth the surface.
16. 16. Remove the stems from the tomatoes.
17. 17. Wash the tomatoes.
18. 18. Slice the tomatoes.
19. 19. Cut the feta into small cubes.
20. 20. Wash the oregano.
21. 21. Shake the oregano dry.
22. 22. Pluck the leaves from the stems.
23. 23. Chop the oregano leaves finely.
24. 24. Place the tomato slices on top of the polenta mixture.
25. 25. Sprinkle the feta over them.
26. 26. Season with salt and pepper.
27. 27. Sprinkle everything with the chopped oregano.
28. 28. Drizzle the dish with the remaining olive oil.
29. 29. Preheat the oven.
30. 30. Set the temperature to 200 degrees Celsius conventional heat.
31. 31. Alternatively use 180 degrees Celsius fan heat.
32. 32. Alternatively use gas level 3.
33. 33. Bake the casserole for about 20 minutes.
34. 34. Meanwhile, wash the basil.
35. 35. Shake the basil dry.
36. 36. Pluck the leaves from the stems.
37. 37. Take the casserole out of the oven.
38. 38. Serve the casserole garnished with fresh basil.

Nutrition per serving

• kcal: 518
• Protein: 19 g · Fett/Fat: 30 g · Carbs: 43 g