Maisnockerlgratin

Ingredients

• 1 l vegetable broth
• 400 g cornmeal (instant)
• 75 g grated Parmesan
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 600 g ripe tomatoes or 400 g diced canned tomatoes
• Salt
• Pepper (freshly ground)
• 1 tbsp freshly chopped basil
• 50 g freshly grated Parmesan
• 30 g butter flakes
• butter for greasing the pan

Instructions

1. 1.

   Add cornmeal to boiling vegetable broth while stirring, bring to a boil, stir in cheese, remove from heat and let stand for about 5 minutes. Pour into a shallow dish and allow to cool.

2. 2.

   Preheat oven to 200°C (fan).

3. 3.

   Meanwhile, peel and finely chop onion and garlic. Sauté in hot olive oil. Blanch tomatoes briefly, shock in cold water, peel, quarter, seed, and dice. Combine with salt and pepper, simmer for 2-3 minutes, then stir in basil.

4. 4.

   Grease a baking dish with butter. Using a damp tablespoon, scoop portions of the cornmeal mixture into the dish. Spread tomato sauce over, sprinkle with parmesan and butter flakes, and bake in preheated oven for about 30 minutes until golden brown.