Polenta with Mediterranean vegetables
Recipe by Caroline Huot
Servings
1
servingsPrep time
35
minutesIngredients
62.5 g 62.5 polenta
0.5 pinch(es) 0.5 oregano
1.5 sprig(s 1.5 thyme
0.5 piece(s) 0.5 onion
1 clove(s) 1 garlic
0.5 piece(s) 0.5 eggplant
125 g 125 cherry tomatoes
1 piece(s) 1 zucchini
100 ml 100 milk
15 g 15 Gouda grated
1 tbsp 1 olive oil
0.5 pinch(es) 0.5 salt
0.5 pinch(es) 0.5 pepper
150 ml 150 vegetable broth
Directions
- Peel the onion and garlic. Halve the onion and cut into half rings, finely chop the garlic. Wash the zucchinis, eggplant and tomatoes each. Halve the zucchini lengthways and cut into slices. Cut the eggplant into small pieces. Halve tomatoes. Wash the thyme, shake dry and wipe the leaves off the branches with your fingers. Prepare the vegetable stock according to the instructions on the package.
- Heat some oil in a pan on medium heat and fry the onions in it until translucent. Add the aubergines and zucchinis and fry for about 8 minutes. Add tomatoes, garlic and half of the thyme and fry for another 5 minutes. Season to taste with salt, pepper and oregano.
- Meanwhile, bring the vegetable stock and the milk to a boil in a saucepan. Sprinkle in the polenta while stirring. Simmer for about 4 minutes, stirring constantly, then remove from heat. (Tip: If you like the polenta a little creamier, you can add more vegetable stock.)
- Stir cheese and a little oil into the polenta and season with salt and pepper. Let it soak for about 5 minutes, then stir again.
- Arrange the polenta together with the vegetables on plates. Serve garnished with the remaining thyme.