A delightful casserole combining creamy polenta with sautéed carrots, topped with melted cheese.
Combine the vegetable broth and milk in a pot and bring to a gentle boil.
Stir occasionally to prevent the milk from scorching.
Gradually stir in the polenta, cooking until thickened, about 3-5 minutes. Remove from heat and let it set.
Whisk continuously to avoid lumps.
Peel and slice the carrots lengthwise.
Try to slice the carrots evenly for uniform cooking.
Heat butter in a skillet, add the carrots, and sauté for a few minutes. Add a splash of water, cover, and cook until tender.
Adding a lid helps steam the carrots, making them tender faster.
Mix the yogurt, sage, and half of the cheese into the polenta. Season with salt and pepper.
Taste and adjust seasoning as needed.
Spread the polenta mixture into a casserole dish. Arrange the cooked carrots on top.
Press the carrots gently into the polenta for better integration.
Sprinkle the remaining cheese over the top and bake in a preheated oven at 200°C (400°F) for 20 minutes.
Bake until the cheese is golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Resting helps the polenta set, making it easier to slice.
Nutze unsere App für das beste Erlebnis
