Polenta, Tomato and Feta Bake
Probieren Sie den leckeren Auflauf aus Polenta, Tomaten und Schafskäse von ➸ Spoonsparrow oder eines unserer anderen gesunden Rezepte!
Ingredients
- 200 ml vegetable broth
- 100 ml lactose-free milk (1.5% fat) (or rice drink)
- Salt
- 100 g cornmeal
- 2 tbsp olive oil
- nutmeg
- Pepper
- 3 tomatoes
- 150 g feta cheese
- 3 sprigs oregano
- 1 stalk basil
Instructions
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1.
Bring vegetable broth, milk, and a pinch of salt to a boil in a pot. Gradually stir in the cornmeal and simmer, covered, for about 15 minutes, stirring frequently to prevent burning. Mix 1 tbsp of oil into the polenta. Season with freshly grated nutmeg and pepper. Grease a shallow baking dish if necessary, pour the polenta mixture into the dish, and spread it evenly.
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2.
Peel, wash, and slice the tomatoes. Cut the feta into cubes. Wash oregano, shake dry, pluck the leaves, and finely chop them. Arrange the tomatoes on the polenta, sprinkle with feta, season with salt and pepper, sprinkle with oregano, and drizzle with the remaining olive oil. Bake the casserole in a preheated oven at 200 °C (convection: 180 °C; gas mark 3) for about 20 minutes until golden brown.
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3.
Meanwhile, wash, shake dry, and pluck the basil leaves. Remove the casserole from the oven and serve garnished with basil.
