Polenta and Vegetable Lasagna

Ingredients

• 100 ml whole milk
• Salt
• Pepper
• 100 g cornmeal
• 2 tbsp olive oil
• nutmeg
• 4 tomatoes
• 1 eggplant
• 100 g mushrooms
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 200 g canned white beans
• 150 g grated cheese (e.g., Gouda, Emmental)
• 1 tbsp rosemary (chopped)
• 1 tbsp parsley (chopped)
• oil (for the baking tray)
• oil (for the casserole dish)

Instructions

1. 1.

   Bring vegetable broth, milk and a pinch of salt to a boil in a pot. Stir in the cornmeal and let it thicken over low heat covered for about 15 minutes, stirring frequently so nothing sticks. Mix in 1 tbsp oil, season with nutmeg and pepper. Grease a baking tray, spread the polenta mixture into a layer 1–2 cm thick and let cool.

2. 2.

   Wash tomatoes, remove stems and dice finely.

3. 3.

   Clean mushrooms and dice them as well. Drain beans thoroughly. Wash eggplant and dice it. Sprinkle with salt, let it draw out liquid and gently squeeze.

4. 4.

   Sauté mushrooms, shallot cubes and eggplant in hot oil, add beans, garlic and tomato cubes and simmer for about 10 minutes until most of the liquid has evaporated. Add herbs, season with salt and pepper.

5. 5.

   Cut the cooled polenta into two layers that fit the casserole dish. Place the first layer in the greased dish, spread half of the vegetable mixture over it, then add the second polenta layer. Distribute remaining vegetables on top, sprinkle with cheese and bake in a preheated oven at 180 °C fan for about 10–15 minutes until golden. Serve immediately.