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🍽️ Baked Polenta with Vegetables

250 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 3 sprigs thyme
• 400 ml classic vegetable broth
• 80 g cornmeal
• salt
• 80 g red onion (1 red onion)
• 300 g spinach (frozen)
• 400 g small zucchini (2 small zucchini)
• 40 g mozzarella (9 % fat)
• pepper
• 0.5 tsp pink peppercorns

Instructions

1. 1. Peel the garlic clove and chop it roughly.
2. 2. Wash the thyme and shake it dry.
3. 3. Set aside one whole thyme sprig for decoration.
4. 4. Pluck the leaves off the remaining thyme sprigs.
5. 5. Bring 300 milliliters of vegetable broth together with the chopped garlic and thyme leaves to a boil.
6. 6. Sprinkle the cornmeal into the boiling broth while stirring.
7. 7. Cook the cornmeal over low heat for 10 minutes.
8. 8. Stir the mixture repeatedly while cooking.
9. 9. Be careful that the hot grits do not splash into your eyes.
10. 10. Season the grits mixture with salt at the end.
11. 11. Line a baking tray with baking paper.
12. 12. Spread the grits mixture on the tray into a rectangle of about 10 by 15 centimeters.
13. 13. Peel the red onion.
14. 14. Cut the onion into thin rings.
15. 15. Bring the remaining 100 milliliters of vegetable broth to a boil.
16. 16. Sauté the onion rings in the boiling broth.
17. 17. Add the frozen leaf spinach.
18. 18. Cook the vegetables covered over low heat for about 5 minutes.
19. 19. Wash the zucchini and remove the hard ends.
20. 20. Cut the zucchini into short, stick-shaped pieces.
21. 21. Add the zucchini sticks to the spinach.
22. 22. Sauté the vegetables for another 3 minutes.
23. 23. Slice the mozzarella into very thin slices.
24. 24. Place the cheese slices on the polenta.
25. 25. Preheat the oven to 225 degrees Celsius conventional heat (or 200 degrees Celsius fan-forced).
26. 26. Bake the polenta for about 3 minutes in the oven until the cheese has melted.
27. 27. Season the spinach vegetables with salt and pepper at the end.
28. 28. Cut the gratinated polenta into 4 equal pieces.
29. 29. Arrange the polenta pieces on the vegetables.
30. 30. Sprinkle the corners with pink peppercorns.
31. 31. Divide the reserved thyme sprig into small twigs.
32. 32. Garnish the polenta corners with the thyme twigs.

Nutrition per serving

• kcal: 250
• Protein: 16 g · Fett/Fat: 4 g · Carbs: 36 g