Polenta cheese casserole

Ingredients

• 600 ml Vegetable Broth
• 150 g cornmeal (instant)
• Salt
• nutmeg
• olive oil (for the dish pan)
• 1 Zucchini
• 1 Carrot
• 2 Spring Onions
• 1 red bell pepper
• 200 g broccoli
• 2 Garlic cloves
• 2 tbsp olive oil
• a handful of basil
• Pepper
• 200 g goat feta cheese
• 200 ml whipping cream
• 3 eggs
• 80 g grated parmesan

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Stir in the cornmeal, letting it thicken while stirring occasionally for about 5 minutes until it expands. Remove from heat and season with salt and nutmeg. Pour into an oiled casserole dish and smooth the surface.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Wash, peel, and slice the zucchini. Peel and slice the carrot. Wash the spring onions, trim them, cut the green parts into 3–4 cm pieces and the white parts into rings. Wash the bell pepper, halve it, clean it, and chop into pieces. Rinse the broccoli, drain well, and separate into florets. Peel and finely mince the garlic. Sauté all the vegetables in hot olive oil for 2–3 minutes. Shake the basil dry, strip the leaves, and cut into fine strips. Mix the basil with the vegetables, remove from heat, and season with salt and pepper. Crumble the goat feta over the mixture, stir it in, and spread on top of the polenta. Whisk together the cream, eggs, and parmesan cheese, pour over the vegetables, and bake in the oven for about 30 minutes until golden brown.