Ground meat loaf in polenta shell

Ingredients

• 1 roll (from yesterday)
• 1 onion
• 800 g mixed ground meat
• 4 tbsp butter
• 50 g pitted black olives
• 1 egg
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 500 ml beef broth
• 200 g cornmeal
• 50 g Parmesan
• nutmeg
• 1 Aubergine
• 2 Zucchini
• 4 tomatoes
• 1 small onion
• 2 tbsp olive oil
• 1 tsp fresh chopped thyme

Instructions

1. 1.

   Preheat the oven to 160°C fan. Soak the roll in a little water. Peel and finely chop the onion, then sauté it in 2 tbsp butter until translucent. In a bowl combine the ground meat with the onion, squeezed roll, egg, olives, and mustard; knead well. Season with salt and pepper and shape into a loaf. Place the loaf on a baking tray lined with parchment paper and bake for 45 minutes.

2. 2.

   Bring the beef broth to a boil, gradually stir in the cornmeal and grated parmesan. Cook while stirring until a thick mixture forms. Add the remaining butter and season with salt, pepper, and nutmeg. Remove the loaf, spread the mixture over it, and bake for an additional ~15 minutes until golden brown.

3. 3.

   Wash, peel, and slice all vegetables. Sauté zucchini, aubergine, and onion in hot olive oil for 4-5 minutes. Add tomato slices and thyme. Remove from heat, let rest, then season with salt and pepper. Transfer to a bowl, cut the loaf diagonally, place on top of the vegetables, and serve.