Baked Polenta with Vegetables

Ingredients

• 180 g cornmeal
• 1 tsp dried thyme
• 2 tbsp olive oil
• 500 ml vegetable broth
• butter (for the pan)
• 1 shallot (finely chopped)
• 1 Garlic clove
• 1 red bell pepper (halved, seeded and diced)
• 0.5 tsp paprika powder (sweet)
• cumin (1 pinch each)
• cayenne pepper (1 pinch each)
• Salt
• black pepper (freshly ground)
• 80 g Gruyère cheese (coarsely grated)
• 2 tbsp parsley (finely chopped)
• 1 tbsp oregano (finely chopped)
• 1 untreated lemon (juice and zest)
• 200 g zucchini (thin strips)

Instructions

1. 1.

   Sauté thyme in 1 tbsp oil, deglaze with vegetable broth, stir in polenta and cook briefly while stirring constantly; then let it thicken for about 10 minutes over low heat. Transfer to a buttered baking dish, smooth the surface and allow to cool slightly.

2. 2.

   Sauté shallot, pressed garlic, and bell pepper cubes in remaining oil; season with paprika powder, cumin, cayenne, salt, and pepper, simmer for about 3 minutes, then fold in Gruyère, lemon zest, and herbs.

3. 3.

   Season zucchini with lemon juice and salt, spread over the polenta. Pour the bell pepper‑cheese mixture over the zucchini, bake in a preheated oven at 200°C for about 20 minutes, and serve the baked polenta with vegetables immediately.