Semolina Casserole with Roasted Vegetables

For the semolina casserole with roasted vegetables, first butter a baking dish (approx. 20 x 15 cm). Separate the eggs. Preheat oven to 180 °C (top/bottom heat).

Cream butter and lemon zest. Gradually add egg yolks to butter mixture, then stir in curd cheese, ricotta, salt, pepper and grits.

Beat the egg whites until stiff and fold into the curd mixture. Pour the mixture into the buttered pan and bake in the preheated oven on the middle shelf for about 20-25 minutes.

In the meantime, clean the vegetables and cut into strips. Heat olive oil in a pan and slowly sauté the vegetables. Add cumin, thyme, garlic and the large crushed coriander seeds and fry briefly. Then deglaze with honey and balsamic vinegar and season with salt and pepper.

Spread the vegetables on the semolina casserole and finish cooking in the oven for about 5-10 minutes.

Preparation Tip:

Semolina casserole with roasted vegetables can be served as a main dish or side dish.

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