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🍽️ Vegetable Polenta Gratin

366 kcal · 30 min · 4 servings

Ingredients

• 5 sprigs thyme
• 30 g Parmesan (1 piece)
• 300 ml milk (1.5% fat)
• 400 ml vegetable broth
• 150 g cornmeal (polenta)
• 4 tomatoes
• 1 zucchini
• 1 red bell pepper
• 150 g mushrooms
• 15 g yogurt butter (1 tbsp)
• 2 eggs
• salt
• pepper
• nutmeg
• 2 tbsp olive oil
• 1 clove garlic

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Pluck the leaves from two thyme sprigs and chop them finely.
3. 3. Grate the Parmesan finely.
4. 4. Bring the milk, broth, and chopped thyme to a boil in a pot.
5. 5. Stir in the cornmeal.
6. 6. Let the polenta swell for about 20 minutes over low heat.
7. 7. Stir occasionally while doing so.
8. 8. Wash the tomatoes, zucchini, peppers, and mushrooms.
9. 9. Slice the tomatoes, zucchini, and peppers.
10. 10. Cut the mushrooms into thin strips.
11. 11. After the swelling time, stir the Parmesan into the polenta gradually.
12. 12. Stir the butter into the polenta gradually.
13. 13. Stir the eggs into the polenta gradually.
14. 14. Season the polenta with salt, pepper, and freshly grated nutmeg.
15. 15. Heat one tablespoon of oil in a pan.
16. 16. Add the zucchini, peppers, and mushrooms to the pan.
17. 17. Peel the garlic.
18. 18. Press the garlic into the pan.
19. 19. Sauté the vegetables over high heat for about 5 minutes.
20. 20. Shake the pan occasionally while doing so.
21. 21. Season the vegetables with salt and pepper.
22. 22. Brush the baking dish with the remaining oil.
23. 23. Layer the vegetables, tomatoes, and polenta alternately in the dish.
24. 24. Preheat the oven to 180 degrees.
25. 25. Bake the gratin in the preheated oven for about 40 to 45 minutes.
26. 26. Garnish the finished gratin with thyme sprigs.

Nutrition per serving

• kcal: 366
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 41 g