Polenta Slices with Vegetable

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Ingredients for 6 portions
  • 100 g QimiQ Sauce Base
  • 600 ml Clear vegetable stock
  • 150 g Corn Meal
  • 1 Onion(s), minced
  • 3 tbsp Olive oil
  • 200 g Eggplant, diced
  • 1 Garlic clove(s), squeezed
  • 1 Yellow bell pepper(s), cored
  • 200 g Zucchini, diced
  • 2 Tomato(es), skinned
  • 1 tbsp Tomato paste
  • Salt and pepper
  • 2 tbsp Balsamic vinegar
  • 100 g Gruyere cheese , grated
  • 1 tbsp Parsley, minced
  • 0.5 tbsp Thyme, minced
  • 0.5 tbsp Oregano, minced
Method
1.
Bring the vegetable stock to the boil. Slowly add the polenta while stirring continuously. Allow to draw over low heat for approx. 15 minutes, stir regularly with a wooden spoon.
2.
Preheat the oven to 360° F (conventional oven).
3.
Fry the onion in oil. Add the aubergines and fry for a few minutes. Add the garlic, pepper, zuchinni, tomato and tomato puree and continue to cook for 3 minutes.
4.
Season to taste with salt, pepper and balsamic vinegar. Stir in the cheese, QimiQ Sauce Base and fresh herbs and mix well.
5.
Pour the polenta into a greased ovenproof dish and smooth off the surface. Cover with the vegetables.
6.
Bake in the hot oven for approx. 20 minutes.