Vegetables baked with polenta
4 servings
40 minutes
Vegetables baked with polenta are a vibrant and aromatic dish of Italian cuisine that combines the tenderness of cornmeal with the juiciness of seasonal vegetables. Polenta, being a traditional side dish from Northern Italy, creates a soft base while baked zucchini and tomatoes add freshness and rich flavor. Rosemary and basil contribute subtle spicy notes, while parmesan adds an exquisite cheesy crust. This dish is perfect for both a light dinner and a festive table. It delights with its simplicity while looking like a restaurant masterpiece, showcasing the traditions of Mediterranean cuisine where each ingredient reveals its natural taste and aroma.
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. Cut out circles from the cold polenta using a cutter or glass.
- Polenta (cornmeal): 250 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
2
Slice the zucchini into 0.5 cm thick pieces. Fry in 2 tablespoons of olive oil on both sides until golden brown. Season with salt and pepper. Also slice the tomatoes into 0.5 cm thick pieces. Preheat the oven to 200 degrees.
- Courgette: 500 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 300 g
3
Grease the bottom of a baking dish with oil. Layer polenta, 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 sprinkled with chopped basil). Bake for 20 minutes.
- Olive oil: 4 tablespoons
- Grated Parmesan cheese: 100 g
- Rosemary: 1 piece
