Vegetables Baked with Polenta

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetables baked with polenta

Ingredients

Courgette - 17.6 oz
Polenta - 8.8 oz
Tomatoes - 10.6 oz
Olive Oil - 4 tablespoons
Grated Pecorino Pepato Cheese - 3.5 oz
Rosemary - 1 sprig
Salt - to taste
Ground Black Pepper - to taste
Nutmeg - to taste

Step by Step guide

Step 1

Prepare the polenta according to the instructions on the package. Add salt, pepper, and a pinch of nutmeg. Spread it on a flat surface (baking sheet, cutting board) in a layer of 0.3–0.5 cm. Cool it down. Use a cookie cutter or glass to cut out circles from the cold polenta.

Step 2

Slice the zucchini into 0.5 cm thick pieces. Sauté in 2 tablespoons of olive oil on both sides until golden brown. Season with salt and pepper. Slice the tomatoes into 0.5 cm thick pieces as well. Preheat the oven to 392°F.

Step 3

Grease the bottom of a baking dish with oil. Layer the polenta circles, zucchini, and tomatoes in the dish like shingles, drizzle with oil, and sprinkle with Parmesan. Separate the rosemary leaves and sprinkle them over the dish (I also added some chopped basil). Bake for 20 minutes.