Polenta Gratin with Zucchini, Cherry Tomatoes and Mozzarella
Creamy polenta forms the base for this gratin with pan-fried zucchini, sweet cherry tomatoes and melted mozzarella. A vegetarian main course that draws a lot of flavor from just a few ingredients.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 150 g Polenta (cornmeal)
- 750 ml Water
- 2 pc Zucchini
- 250 g Cherry tomatoes
- 1 pc Onion
- 1 pc Garlic clove
- 3 tbsp Olive oil
- 125 g Mozzarella
- 1 tsp Dried oregano
- 1 bunch Basil
- Salt
- Black pepper
Method
- Preheat the oven to 200 °C conventional heat and lightly grease a small baking dish with oil.
- Wash and trim the zucchini and slice thinly. Finely dice or chop the onion and garlic.
- Heat 2 tbsp olive oil in a large pan and fry the zucchini slices in batches on both sides until golden brown, then season with salt and remove.
- Heat the remaining olive oil in the pan and sweat the onion and garlic until translucent. Add the halved cherry tomatoes and cook for 3 to 4 minutes, seasoning with salt, pepper and oregano.
- Bring 750 ml water with a pinch of salt to a boil in a pot. Sprinkle in the polenta while stirring constantly and let it swell over low heat for about 5 minutes until creamy.
- Spread the polenta in the baking dish and top with the zucchini slices and tomatoes.
- Drain the mozzarella, tear into pieces and distribute over the vegetables. Bake in the oven for about 15 minutes until the cheese has melted and is lightly browned.
- Wash the basil, pick off the leaves and scatter them roughly torn over the hot gratin. Serve immediately.