Informations supplémentaires
35 min.
|
720 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Slice the eggplant, zucchini and tomatoes into slices of about 1 cm thick.
2. Cook the polenta
Add the milk, the broth cube and 2 2P | 3 3P cups of water in a saucepan and bring to a boil. Pay attention to the saucepan because when the milk starts to boil, it can overflow quickly. Remove the pan from the heat and add the polenta slowly, whisking until it thickens. Lightly oil a baking dish and add the polenta.
3. Season the vegetables
Mix the eggplant, zucchini and tomatoes with the herbes de Provence, a generous drizzle of oil, salt and pepper. Arrange the vegetables in layers on the polenta.
4. Bake in the oven
Top with the cheddar cheese and bake in the oven for 22-25 minutes.
5. Cook the lentils
Bring a small pot of water to a boil. Cook the lentils for 6-8 minutes. Drain then dry. Heat a drizzle of oil in a pan over medium-high heat and cook the lentils for 3-4 minutes until crispy. Add salt. Place on a paper towel.
6. Plate your dish
Serve the vegetable tian topped with lentils. Bon appétit!
0.5unitEggplant(s)
0.5unitZucchini(s)
2unitTomato(es)
180mlCornmeal
120gMild Cheddar
15mlDried Herbes de Provence
200mlMilk 2%
1unitVegetable Broth Cube(s)
30mlBrown Lentils
What you need
baking dish, pots, pan, strainer, bowl, whisk, paper towel
720 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
31g
48%
cholesterol
69mg
23%
fiber
10g
40%
protein
29g
saturated
14g
70%
sodium
457mg
19%
sugar
17g
trans
1g