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🍽️ Polenta Stacks with Zucchini and Tomato

581 kcal · 30 min · 4 servings

Ingredients

• 1 tsp salt
• 150 g cornmeal (instant or cornmeal)
• vegetable oil (for brushing)
• 2 tbsp melted butter
• pepper (from the mill)
• 50 g freshly grated parmesan
• 2 balls mozzarella (125 g each)
• 2 zucchini
• 500 g tomatoes
• 2 tbsp olive oil
• salt
• 1 handful mint

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Bring 400 milliliters of water and the salt to a boil.
3. 3. Stir in the semolina and let the mixture swell for about 5 minutes.
4. 4. Line a baking tray with aluminum foil and lightly grease it with oil.
5. 5. Spread the polenta mixture evenly on the tray to a thickness of about 1 centimeter.
6. 6. Allow the polenta to cool completely.
7. 7. Cut out circles with a diameter of about 5 centimeters using a cookie cutter.
8. 8. Place the circles on a baking tray lined with baking paper.
9. 9. Brush the polenta circles with the melted butter.
10. 10. Sprinkle pepper and a little Parmesan cheese over them.
11. 11. Bake the discs in the oven for about 12 minutes.
12. 12. Remove the polenta from the oven and let it cool for a short time.
13. 13. Drain the mozzarella.
14. 14. Slice the mozzarella into slices about 1 centimeter thick.
15. 15. Wash the zucchini and tomatoes thoroughly.
16. 16. Slice the vegetables into 1 centimeter thick slices as well.
17. 17. Drizzle the zucchini slices with olive oil.
18. 18. Fry the zucchini in a hot pan for 1 to 2 minutes on each side.
19. 19. Season the zucchini and tomatoes with salt and pepper.
20. 20. Rinse the mint and shake it dry.
21. 21. Pluck the mint leaves from the stems.
22. 22. Stack the polenta discs with the slices of mozzarella, tomato, and zucchini on top of each other.
23. 23. Place a few mint leaves in between each layer.
24. 24. Secure the stacks with wooden skewers so they stay together.

Nutrition per serving

• kcal: 581
• Protein: 22 g · Fett/Fat: 39 g · Carbs: 35 g