Polenta Towers

Ingredients

• 300 g cornmeal
• 1 Red Onion
• 1 Zucchini
• 200 g small eggplants (1 small eggplant)
• 1 red bell pepper
• 3 tbsp olive oil
• 400 g peeled tomatoes (1 small can)
• 1 tsp Dried Italian herbs
• Salt
• Pepper (freshly ground)
• 125 g mozzarella
• 100 g freshly grated Parmesan

Instructions

1. 1.

   Bring 1 l water with salt to a boil in a large pot. Stir in cornmeal, simmer on low heat for 20 minutes until thickened.

2. 2.

   Spread the polenta into a 1 cm thick layer on a baking sheet and let it cool.

3. 3.

   Peel and finely dice the onion. Wash, trim, and dice the zucchini, eggplant, and bell pepper.

4. 4.

   Heat oil in a pot, sauté the vegetables and onion over medium heat for 5 minutes while stirring. Add tomatoes, season with herbs, salt, and pepper, then simmer for about 10 minutes.

5. 5.

   Dice the mozzarella.

6. 6.

   Cut the cooled polenta into slices, place some in a greased baking dish. Layer with the vegetable mixture, mozzarella, and a sprinkle of parmesan. Repeat layers, finishing with remaining parmesan on top. Bake in a preheated oven at 200°C for about 35 minutes.