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🍽️ Polenta Casserole with Mushrooms and Zucchini

414 kcal · 30 min · 4 servings

Polenta Casserole with Mushrooms and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the broth to a boil in a pot.
  2. 2. Slowly pour the polenta semolina into the boiling liquid while stirring constantly.
  3. 3. Cook the polenta over medium heat for about 15 minutes, stirring regularly, until it thickens.
  4. 4. Lightly grease a plate.
  5. 5. Spread the finished polenta mixture onto the plate to a thickness of about 1–2 cm (finger-thick).
  6. 6. Allow the polenta to cool down completely.
  7. 7. Peel the garlic and onions.
  8. 8. Chop the garlic and onions finely.
  9. 9. Wash the tomatoes.
  10. 10. Cut the tomatoes into small cubes.
  11. 11. Rinse the rosemary under running water.
  12. 12. Pick the rosemary needles off the woody stems.
  13. 13. Clean the mushrooms (wipe with a cloth or rinse briefly).
  14. 14. Cut the mushrooms into bite-sized pieces.
  15. 15. Wash the zucchini.
  16. 16. Cut the zucchini into small cubes.
  17. 17. Heat oil in a pan.
  18. 18. Sauté the onions and garlic in it for about 2 minutes (cook gently until soft).
  19. 19. Add the remaining vegetables and the rosemary needles.
  20. 20. Fry for approx. 3 minutes.
  21. 21. Pour in the wine.
  22. 22. Season with pepper and salt.
  23. 23. Let the mixture simmer for another 15 minutes.
  24. 24. Cut the mozzarella into small cubes.
  25. 25. Grease four small baking dishes (approx. 20 x 12 cm) with a little fat.
  26. 26. Cut the cooled polenta into strips approx. 10 cm long and 2 cm wide.
  27. 27. Mix the cooked vegetables with the mozzarella cubes.
  28. 28. Layer the polenta strips and the vegetable mixture alternately in the dishes.
  29. 29. Preheat the oven to 180°C (top/bottom heat).
  30. 30. Bake the casseroles for approx. 30 minutes.

Nutrition per serving