Polenta Vegetable Cake

Ingredients

• 150 g polenta
• 450 ml vegetable broth
• 1 shallot (finely chopped)
• 1 Garlic clove
• 1 red bell pepper (seeded, finely diced)
• 1 EL olive oil
• 0.5 TL paprika powder (sweet)
• 0.25 TL ground cumin
• 1 Msp cayenne pepper
• Salt
• black pepper (ground)
• 100 g Gruyère cheese (grated)
• 2 TL grated lemon zest
• 2 EL parsley (finely chopped)
• 1 EL fresh oregano (chopped)
• 200 g zucchini (julienne)
• 2 EL lemon juice

Instructions

1. 1.

   Bring vegetable broth to a boil, stir in polenta and cook while stirring for about 3 minutes, then cover and simmer on the lowest heat for about 15 minutes until thickened.

2. 2.

   Pour into a greased baking dish and smooth the surface.

3. 3.

   Sauté shallot in hot olive oil, add pressed garlic and bell pepper, then add spices and sauté while stirring for about 3 minutes.

4. 4.

   Fold cheese with lemon zest and herbs into the vegetable mixture; fold in zucchini julienne as well.

5. 5.

   Spread the vegetables over the polenta and bake in a preheated oven at 200°C for about 20-25 minutes until golden. Serve immediately with a slice of lemon and garnished with herbs.