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🍽️ Classic Polenta Cheese Bake

517 kcal · 30 min · 4 servings

Ingredients

• 750 ml vegetable broth
• 200 g polenta
• 2 tbsp rapeseed oil
• 400 g layered cheese (10% fat)
• 150 g sour cream
• salt
• pepper
• 50 g parmesan (1 piece)
• 500 g tomatoes (6 tomatoes)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Slowly stir the polenta into the boiling broth while stirring constantly.
3. 3. Let the mixture simmer on low heat for about 15 minutes.
4. 4. Stir frequently until a thick porridge has formed.
5. 5. Grease a loaf pan (26x10x7 cm) with 1 tbsp of oil.
6. 6. Pour the polenta mixture into the prepared pan.
7. 7. Smooth the surface with a damp spatula.
8. 8. Let the polenta cool for about 30 minutes.
9. 9. Mix the layered cheese in a bowl with the sour cream.
10. 10. Season the cheese mixture with salt and pepper.
11. 11. Grate the Parmesan finely.
12. 12. Add half of the grated Parmesan to the cheese mixture.
13. 13. Stir the Parmesan well into the cheese-cream mixture.
14. 14. Wash the tomatoes thoroughly.
15. 15. Cut out the stem areas from the tomatoes in a wedge shape.
16. 16. Slice the tomato flesh into even slices.
17. 17. Turn out the cooled polenta from the pan onto the work surface.
18. 18. Slice the polenta into even slices.
19. 19. Grease a baking dish (33x22x6 cm) with the remaining oil.
20. 20. Layer polenta slices, cheese mixture, and tomato slices alternately in the baking dish.
21. 21. Sprinkle the remaining Parmesan over the bake.
22. 22. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
23. 23. Bake the bake for about 25 minutes in the preheated oven.
24. 24. Remove the bake when it is golden brown on top.

Nutrition per serving

• kcal: 517
• Protein: 27 g · Fett/Fat: 19 g · Carbs: 55 g