Vegetable casserole based on corn grits
5 servings
60 minutes
Vegetable casserole based on cornmeal is a dish that combines the tenderness of cauliflower, the sweetness of carrots and peppers, and the creamy texture of cornmeal infused with the aromas of yogurt and spices. This traditional Russian dish attracts with its lightness and nutritional value while remaining rich and hearty. The casserole is perfect for a family dinner or a healthy lunch. After baking, the vegetables reveal their natural flavor, while cheese adds a light crust, enriching the taste with a hint of spiciness. This dish is especially valued for preserving the benefits of all ingredients, and cornmeal makes it soft and airy. It works wonderfully as a standalone dish or as a side to meat or fish.
1
Boil the cauliflower. Drain the water in which the cauliflower was cooked into a separate container. Mix cornmeal with 1 cup of cabbage broth, bring to a boil, add yogurt, and cook on very low heat for 10-15 minutes until the grains swell, stirring constantly.
- Cauliflower: 300 g
- Cornmeal (polenta): 5 tablespoon
- Plain (natural) yoghurt: 200 g
2
Grate the carrot, chop the pepper into cubes, and sauté for a few minutes in vegetable oil until softened.
- Carrot: 1 piece
- Bell pepper: 1 piece
3
Grease the baking dish with fat, sprinkle with breadcrumbs, and arrange the cabbage (previously boiled), naturally broken into florets.
- Cauliflower: 300 g
4
Mix cornmeal with prepared vegetables, eggs, and cheese, pour the mixture over the cauliflower. Bake at 180 degrees for about 30 minutes.
- Cornmeal (polenta): 5 tablespoon
- Chicken egg: 2 pieces
- Grated hard cheese: 1 tablespoon
- Salt: to taste
- Spices: to taste
5
Let it cool, remove it from the mold very carefully - it may crumble and ruin all the beauty.
