9,2 / 10
ready in 1 hr 30 min.
- 1.333 cups low-fat milk
- 1 ⅔ cups vegetable stock
- 2 sprigs thyme (leaves removed and chopped)
- ⅔ cup instant Polenta
- ½ cup freshly grated Parmesan
- 1 Tbsp butter
- 2 eggs
- Nutmeg (freshly grated)
- 2 Tbsps olive oil
- 1 zucchini (sliced)
- 1 red pepper (thinly sliced)
- 2 cups Mushrooms (sliced)
- 1 ⅔ cups Pumpkin (Hokkaido, in narrow strips)
- 1 clove garlic cloves (crushed)
- butter (for the dish)
- 4 tomatoes (sliced)
- thyme (to garnish)
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Put the milk and stock in a pan, add the thyme and bring to the boil. Pour in the polenta and allow to absorb the liquid for 10 minutes, stirring. Cool slightly, gradually stir in the parmesan, butter and eggs, and season to taste with salt, ground black pepper and nutmeg.
Heat the oil in a pan and add the courgette, pepper, mushrooms, pumpkin and garlic. Fry for 2-3 minutes, tossing occasionally. Season with salt and ground black pepper.
In a buttered casserole dish, make alternate layers of vegetables and tomato slices and of polenta and bake for 40-45 minutes. Serve garnished with sprigs of thyme.