somehow i am not cooking that much in the last couple of weeks (thank goodness i’m still baking though) and especially during the week my diet leaves a lot to be desired. i want to eat something proper, but usually i don’t have time or rather the desire to cook is missing. which leads to me being upset with myself, since i also got so many wonderful things in my head that i want to cook. however every once in a while i run through phases like these and it will change eventually. at least i made this baked Polenta pan. i wanted to make something with polenta for a while, so this came a long nicely. i didn’t use to be a fan of polenta, though not sure why, i can’t remember ever having eaten it. but ever since i made it once as a side for a chicken breast, i am hooked. here it is the star of the dish. the baked polenta pan is ready in max 30 min and 10 of them it is in the oven – really a quick dish, even if you don’t have time the tomatoes and zucchini are roasted in the oven and thus unfurl their full aroma – wonderful! the feta and parsley oil give it a tangy taste and round out the whole dish.

ingredients (2 portions)

• 1 clove of garlic
• 3 stems of oregano
• 230 ml milk
• salt, nutmeg
• 90 g polenta
• 1/2 small zucchini
• 80 g cherry tomatoes
• 80 g feta
• 20 g grounded parmesan (or something similar)
• 4 tbsp olive oil
• 4 stems italien parsley
• 1/2 teaspoon finely grated lemon zest
• 1 tbsp lemon juice

preheat oven to 250°.

finely chop garlic. remove oregano leaves from stem, and finely cut the leaves. bring garlic, oregano with milk and 240 ml water, some salt and nutmeg to a boil. stir in polenta. let cook at low heat for 10 min – stir ever so often and maybe add some more liquid.

clean zucchini and cut into very thin slices. cut tomatoes in half, crumble feta. mix feta into polenta, season with salt. pour polenta into an oven-safe pan greased with 1 Tbsp Oil. cover with zucchini, tomatoes and feta. sprinkle with 1 tbsp oil. bake in hot oven on 2nd rack from bottom for 10 – 12 min.

finely purée the parsely leaves with 2 tbsp oil. lemon zest and juice. season with salt and sprinkle on top of baked polenta.

Filed under: mains, vegetarian Tagged: feta, mains, polenta, vegetarian