Gluten & meat free baking recipe.
First you need to cook the polenta. Follow the recipe below.
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal – Polenta
- 3 tablespoons olive oil
Add the water and salt to the pan then bring to boil. Once boiling slowly add the cornmeal to the water stirring every time once all the cornmeal is added reduce the heat and stir every minute adding a little olive oil.
- 1 Courgette – grated or diced
- 2 Onions finely sliced
- 150g grated cheese
- 1 tin tomates chopped
- 1/2 cup mushrooms – sliced
- mixed herbs 4 teaspoons
- pinch sugar
- 300 ml vegetable stock
- 1 chopped galic
Place a pan on medium heat then add a little oil to the pan, once hot then add garlic. Cook for 30 seconds then add all the vegetables and fry for 8 minutes until soft.
Add the stock and then add tomates. Cook for another 7 minutes then add sugar and herbs. Salt and pepper if required. cook for another 3 mintues on low heat then transfer to a baking pot. Once all the sauce and vegetables in the pot cover with grated cheese and then the polenta.
- Bake on 180c for 20 – 30 minutes until the polenta is golden brown