Mediterranean polenta-vegetable pie with parmesan

01. November 2015

Hotpan: Ingredients for 4 persons

Preparation time: 60 minutes including softcooking in the Hotpan casserole
Cooking time: 40 minutes including baking in the oven



  • 25 g olive oil
  • 60 g onion, finely chopped
  • 8 g garlic, finely chopped
  • 450 ml stock
  • 300 ml milk
  • 165 g polenta, medium
  • 1 bay leaf
  • 100 g parmesan, grated
  • 80 g sour cream
  • Salt, freshly ground pepper
  • 20 g olive oil
  • 1 red onion, peeled
  • 120 g courgettes, green, trimmed
  • 80 g red pepper, cored
  • 80 g yellow pepper, cored
  • 120 g cherry tomatoes, washed
  • ¼ peperoncini, cored
  • 1 tbsp fresh herbs, chopped (oregano, flat-leaved parsley, thyme)
  • 1 egg, beaten

Preparatory work

  • Line a 26 cm cake tin with baking paper
  • Cut onions into fine strips
  • Dice courgettes into approx. 5 mm cubes
  • Cut peppers into 3 mm strips
  • Halve cherry tomatoes
  • Chop peperoncini finely


Heat olive oil in the Hotpan casserole, add onion and garlic, and cook on medium heat for approx. 1 minute without colouring. Fill up with stock, milk and bring to the boil, add bay leaf and season with salt and freshly ground pepper. Dribble in the polenta whilst stirring with a whisk and allow to simmer for a few seconds.

Then cover the casserole, increase the heat and, as soon as you see steam rising, place the casserole in the heat-retaining holder for 40 minutes.

In the meantime heat up the olive oil in a non-stick frying pan, add the strips of red onion and cook. Now add all the vegetables and cook on medium heat until "al dente" whilst turning. Season to taste with salt and freshly ground pepper, and enhance with the chopped herbs. Place on one side.

As soon as the polenta has cooked until soft, remove the bay leaf and enhance with sour cream and 80 g parmesan, and season to taste.

Smooth out half the polenta approx. 5 mm thick to cover the base of the cake tin and, around the edge, draw polenta up to a height of 5 mm. Then add and spread out the vegetables and cover with the rest of the polenta. Coat with egg and sprinkle with the remainder of the parmesan.

Bake in a preheated oven at 200 °C for approx. 30 minutes.


Serve with tomato sauce and a colourful leaf salad.

Rudolf Lehmann

Mediterranean polenta-vegetable pie with parmesan

* incl. VAT, plus shipping