Description
A cozy and cheesy polenta dish layered with colorful veggies and topped with melty cheese, perfect for a comforting meal.
Ingrédients
ÉCHELLE
- 200 g de polenta (semoule de maïs)
- 1 litre d’eau (ou moitié eau / moitié lait)
- 1 cube de bouillon (facultatif)
- 1 courgette
- 1 poivron ou 1 carotte
- 1 oignon
- 1 petite boîte de tomates concassées
- 80 à 100 g de fromage râpé (emmental ou mozzarella)
- 2 cuillères à soupe d’huile d’olive
- Herbes (thym, origan ou herbes de Provence)
- Sel
- Poivre
Préparation
- Bring it to a boil: In a saucepan, heat that water (or a mix of water and milk) to a lively boil. If you’re feeling fancy, toss in the bouillon cube.
- Stir it up: Gradually sprinkle in the polenta while stirring. Reduce the heat and let it cook for about 5 to 10 minutes until it thickens.
- Chop it up: Finely chop the onion and dice the veggies. Heat the olive oil in a pan, toss in the onion, and let it get translucent. Add in the veggies, pour in the crushed tomatoes, and season with herbs, salt, and pepper. Let it simmer for 10 minutes.
- Layer it like a lasagna: In a baking dish, layer some polenta, the veggie mixture, and a glorious layer of cheese.
- Bake it to perfection: Preheat your oven to 180°C and bake for 20 to 25 minutes, or until golden and bubbly. For the last 5 minutes, turn on the broiler.
- Serve hot: Once it’s out, serve it up hot with extra herbs or cheese if desired.
Notes
For a gluten-free option, polenta is naturally gluten-free. You can prepare the filling ahead of time and freeze it.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Mots clés: polenta, vegetarian, Italian, comfort food, baked dishes, cheesy