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Ingredients
Polenta Cheese Casserole
- Ingredients
- 600 milliliters Vegetable broth
- 150 grams instant Cornmeal
- salt
- Nutmeg
- olive oil (for the pan)
- 1 Zucchini
- 1 carrot
- 2 scallions
- 1 red Bell pepper
- 200 grams Broccoli
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 handful Basil
- peppers
- 200 grams Goat's milk feta
- 200 milliliters Whipped cream
- 3 eggs
- 80 grams grated Parmesan
Bring the vegetable broth to a boil. Sprinkle in the polenta, stirring constantly. Let soak for about 5 minutes. Remove from the heat and season with salt and nutmeg. Pour into an oiled baking dish and smooth.
Preheat the oven to 180°C (approximately 350°F).
Rinse and slice the zucchini. Peel and slice the carrot. Rinse the scallions, cut the green into 3-4 cm pieces and the white into rings. Rinse the pepper, halve and cut into pieces. Rinse the broccoli, drain well and divide into florets. Peel and finely chop the garlic.
Saute the vegetables in hot oil for 2-3 minutes. Rinse the basil, shake dry, pluck of the leaves and cut into fine strips. Mix the basil into the vegetables, remove from the heat and season with salt and pepper. Crumble the feta cheese. Spread the vegetables and feta over the polenta. Whisk the cream, eggs and parmesan. Pour over the vegetables. Bake for 30 minutes, until golden brown. Remove from the oven and serve immediately.
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 25.52 g | (26 %) | ||
| Fat | 42.2 g | (36 %) | ||
| Carbohydrates | 45.16 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.67 g | (16 %) |