Baked Polenta with Mozzarella and Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 453 kcal | (22 %) | ||
| Protein | 19.6 g | (20 %) | ||
| Fat | 18.1 g | (16 %) | ||
| Carbohydrates | 47 g | (31 %) |
Ingredients
- Ingredients
- 1 l Vegetable broth
- 220 grams Cornmeal
- Fat (for plate and for pans)
- 1 garlic clove
- 60 grams onions
- 350 grams Tomatoes
- 1 rosemary
- 400 grams button Mushroom
- 300 grams Zucchini
- 1 Tbsp olive oil
- 125 milliliters white wine
- Salt, peppers
- 200 grams Mozzarella
Preparation steps
For the polenta, heat broth in a saucepan and bring to a boil. Sprinkle cornmeal into water, while slowly stirring. Reduce heat and cook over medium heat, stirring occasionally, until mixture is thick and creamy and cornmeal is tender, about 15 minutes. Spread polenta on a greased plate and set aside and let cool completely.
For the vegetable, peel garlic and onions and chop. Rinse tomatoes, wipe dry and cut into small cubes. Rinse rosemary, shake dry and pluck needles from stems. Clean mushrooms and cut into pieces. Rinse zucchini, wipe dry and cut into small cubes.
Heat oil in a pan and sauté onions and garlic for 2 minutes. Add remaining vegetables and rosemary and sauté for about 3 minutes. Deglaze pan with wine. Season with salt and pepper. Simmer for about 15 minutes. Cut mozzarella into small cubes.
Grease 4 small ramekins (about 12 cm x 20 cm) (approximately 5 x 8 inches). Cut polenta into strips, about 2 cm (approximately 3/4 inch) wide strips and 10 cm (approximately 4 inches) long. Mix vegetables and mozzarella cubes. Place polenta strips and vegetable mixture in ramekins in alternating layers. Bake ramekins in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 30 minutes. To serve, garnish with rosemary, if desired.
