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🍽️ Baked Polenta with Vegetables

340 kcal · 30 min · 4 servings

Ingredients

• 180 g cornmeal
• 1 tsp dried thyme
• 2 tbsp olive oil
• 500 ml vegetable broth
• butter (for the pan)
• 1 shallot (finely chopped)
• 1 clove garlic
• 1 red bell pepper (halved, seeded and diced)
• 0.5 tsp sweet paprika powder
• cumin (1 pinch each)
• cayenne pepper (1 pinch each)
• salt
• pepper (from the mill)
• 80 g Gruyère cheese (coarsely grated)
• 2 tbsp parsley (finely chopped)
• 1 tbsp oregano (finely chopped)
• 1 unwaxed lemon (juice and grated zest)
• 200 g zucchini (cut into thin strips)

Instructions

1. 1. Heat 1 tablespoon of oil in a pot.
2. 2. Add the thyme and sauté it briefly.
3. 3. Deglaze the mixture with the vegetable broth.
4. 4. Stir in the polenta.
5. 5. Bring the mixture to a brief boil while stirring constantly.
6. 6. Reduce the heat to the lowest setting.
7. 7. Let the polenta swell for about 10 minutes.
8. 8. Grease a baking dish with butter.
9. 9. Transfer the polenta into the dish.
10. 10. Smooth the surface.
11. 11. Let the polenta cool down briefly.
12. 12. Heat the remaining oil in a pan.
13. 13. Add the diced shallot, pressed garlic, and bell pepper cubes.
14. 14. Sauté the vegetables briefly.
15. 15. Season with paprika powder, cumin, cayenne pepper, salt, and pepper.
16. 16. Simmer the spices for about 3 minutes.
17. 17. Fold in the grated Gruyère cheese.
18. 18. Add the lemon zest.
19. 19. Add the remaining herbs.
20. 20. Season the zucchini with lemon juice and salt.
21. 21. Distribute the zucchini evenly over the polenta.
22. 22. Spread the pepper-cheese mixture over the zucchini.
23. 23. Preheat the oven to 200 degrees.
24. 24. Bake the polenta in the oven for about 20 minutes.
25. 25. Serve the baked polenta with vegetables immediately.

Nutrition per serving

• kcal: 340
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 37 g