Baked Polenta with Vegetables and Mozzarella

Baked polenta with vegetables and mozzarella can be served as a side dish, snack, or a standalone meal with a bowl of salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Polenta

  • 1 spoon Butter, unsalted

  • 1 piece Eggplant, raw

  • 1 handful Tomato, red

  • 250 g Cheese, mozzarella

  • pieces Oil, olive

  • 2 pinch Spices, basil, dried

  • pieces Salt, table

Steps

  1. Cook polenta in twice the amount of salted water and enrich it with a tablespoon of butter halfway through cooking. Once cooked, transfer it to a greased baking dish. Use a spatula or the back of a spoon to spread it evenly and smooth the top.

  2. Preheat the oven to 180-200 degrees Celsius. Clean and wash the vegetables. Slice the eggplant into rounds and fry them on both sides in a heated pan with a little oil. Lightly salt the fried eggplant. Halve the cherry tomatoes and slice the mozzarella.

  3. Arrange the fried eggplant slices over the polenta, then add the halved cherry tomatoes. Drizzle with a little olive oil and season with basil. Add the sliced mozzarella and bake the dish in the preheated oven for 25-30 minutes.

  4. Serve the baked dish as a side, snack, or a standalone meal with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 223.2 kcal
  • Fat: 9.91 g
    • Saturated Fat: 5.29 g
  • Carbohydrates: 22.93 g
    • Sugars: 0.95 g
  • Protein: 9.91 g
  • Fiber: 2.71 g