Broccoli Cauliflower Polenta Gratin

Ingredients13

• cauliflower800g
• broccoli500g
• salt2 TL
• small vine tomatoes4 Stück
• cooked ham150g
• mountain cheese150g
• vegetable broth750ml
• polenta300g
• butter2 EL
• eggs2 Stück
• heavy cream250g
• black pepper1 TL
• chives1/2 Bund

Instructions

1. 1

   Wash and trim the cauliflower and broccoli and break into florets. Peel and finely dice the broccoli stalks. Cook everything in boiling salted water (1 tsp salt) for 3-4 minutes, drain, rinse cold, and let drain well. Wash the tomatoes, remove the stem ends, and halve crosswise. Chop the ham and finely grate the cheese.

2. 2

   Preheat the oven to 220°C (425°F), conventional setting. Bring the broth to a boil, sprinkle in the polenta, and bring to a boil once while stirring. Cover and let it swell on low heat for 5-15 minutes per package directions, then remove from the heat and cool slightly.

3. 3

   Grease an ovenproof dish (about 26 cm/10 in) with 1/2 tbsp butter. Beat the eggs and stir them into the polenta with the cream and 50 g cheese. Season with 1/2 tsp salt and 1/2 tsp pepper.

4. 4

   Spread the polenta smoothly in the dish. Mix the cauliflower and broccoli with the ham and spread over the polenta. Nestle the tomato halves in between, season with 1/2 tsp salt and 1/2 tsp pepper, and sprinkle with the remaining cheese. Dot with the remaining butter.

5. 5

   Bake on the lower rack at 220°C (425°F) for 20-25 minutes until the cheese is golden brown. Rinse the chives, shake dry, mince, and sprinkle over before serving. Goes well with a green salad.