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Baked polenta with homemade milk kefir and vegetables

Polenta is one of the oldest dishes and it’s considered one of the first cooked dishes. Classic version is made by cooking coarse corn flour in salted boiling water and was considered food for poor’s. Today, polenta is paired with mushrooms, tasty meat dishes or aged cheese.
It can be cooked in numerous ways and to me this one is particularly delicious.

Ingredients and preparation steps

  • 250 g of yellow cornmeal
  • 1/2 teaspoon of Himalayan sea salt
  • 250 g of homemade kefir
  • 2 eggs
  • 45 g of olive oil
  • 1/2 zucchini
  • 1/2 green bell pepper
  • 1/2 yellow or red bell pepper
  • 2 teaspoons of Aromatica spices Veronica’s secret

Preheat oven to 200°C.

Cut vegetables into small pieces.

In a bowl mix eggs, salt, kefir and spices. Add polenta, mix well then add sliced vegetables. Mix everything again and pour mixture into the pan. I used Deluxe Deep Stone Legend CopperLUX pan. Bake for about 30 minutes or until “golden” and firm to the touch.
Serve warm with homemade tomato sauce.