Vegetable Polenta Gratin
- For the polenta
- 1 liter Vegetable broth
- 400 grams Polenta
- 50 grams butter
- freshly ground peppers
- freshly ground Nutmeg
- 2 garlic cloves
For the polenta, bring vegetable broth to a boil in a pot and sprinkle in the polenta while stirring. Bring to a boil briefly, remove from heat and let stand for 15 minutes.
For the vegetables, rinse the tomatoes, carve crosswise on the bottom, dip in boiling water and remove the skins. Remove the seeds and cut the flesh into small cubes. Rinse the eggplant and cut into small cubes. Rinse the bell peppers, cut in half, remove seeds and finely chop. Peel carrot and onion and finely dice.
Preheat the oven to 180°C (approximately 350°F). Heat olive oil in a pan and sauté the onions until soft. Add remaining vegetables and bring to a brief boil. Remove from heat and season with salt and pepper.
Stir butter into polenta and season with salt, pepper and nutmeg. Peel garlic cloves and squeeze through a press into the polenta. Pour the polenta into a greased baking dish and top with the vegetables. Sprinkle with cheese and bake 10 minutes in preheated oven. Cut into pieces and serve.