Vegetable Polenta Gratin

Ingredients

• 5 sprigs thyme
• 30 g parmesan (1 piece)
• 300 ml milk (1.5% fat)
• 400 ml Vegetable broth
• 150 g cornmeal (polenta)
• 4 tomatoes
• 1 Zucchini
• 1 red bell pepper
• 150 g Mushrooms
• 15 g yogurt butter (1 tbsp)
• 2 Eggs
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil
• 1 Garlic clove

Instructions

1. 1.

   Wash thyme, shake dry, pluck leaves from 2 sprigs and chop. Grate Parmesan. Bring milk, broth, and chopped thyme to a boil in a pot. Add cornmeal slowly and let it thicken over low heat for about 20 minutes, stirring occasionally.

2. 2.

   Meanwhile clean and wash tomatoes, zucchini, bell pepper, and mushrooms; slice into rounds or thin strips.

3. 3.

   After the thickening time, gradually stir in Parmesan, butter, and eggs into the polenta, seasoning with salt, pepper, and freshly grated nutmeg.

4. 4.

   Heat 1 tbsp oil in a pan. Add zucchini, bell pepper, and mushrooms. Peel garlic and press it into the pan. Sauté over high heat for about 5 minutes while stirring occasionally, then season with salt and pepper.

5. 5.

   Brush an ovenproof dish with remaining oil. Layer vegetables alternating with tomatoes and polenta. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 40–45 minutes. Garnish the vegetable polenta gratin with thyme sprigs.