Polenta Casserole with Vegetables

For the polenta casserole with vegetables, first prepare the corn semolina.

To do this, boil the water and pour it in, stirring continuously, and then let it swell for 15 minutes with the lid closed. The mixture should then have a smooth consistency.

For the filling, heat olive oil in a frying pan and sauté shallots in it. Add kitchen herbs, ham, garlic and olives and fry briefly. Add tomato pulp and zucchini to the frying pan. Season vigorously with salt and freshly ground pepper, gently toss over low heat for about 10 minutes.

Meanwhile, butter a baking dish. Divide the polenta mixture into 2 halves. Fill the baking dish evenly with one half.

Add the finely chopped spring onions and about two thirds of the mozzarella to the prepared filling. Spread this mixture evenly in the gratin dish.

Spread the remaining polenta mixture into the mold. Brush with olive oil and sprinkle with the remaining mozzarella. Bake in oven heated to 220 °C for 15-20 minutes.

For the buttermilk and herb dressing, whisk all ingredients (except the lettuce) to a creamy marinade and drizzle over the cleaned lettuce. Garnish with nasturtium and chopped radishes. Slice polenta casserole and serve with salad.

Depending on your choice, you can refine the polenta casserole with vegetables with a little bit of cream.

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