Impastoiata with a Twist

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large saucepan, bring the vegetable broth and milk to a boil.
3. 3.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
4. 4.
   Reduce the heat to low and cook the cornmeal mixture for 5 minutes, stirring occasionally.
5. 5.
   In a separate pan, heat the olive oil over medium heat. Add the onion, zucchini, and bell pepper, and sauté until they are tender.
6. 6.
   Add the minced garlic, dried basil, dried oregano, salt, and black pepper to the vegetable mixture. Cook for an additional 2 minutes.
7. 7.
   Remove the cornmeal mixture from the heat and stir in the sautéed vegetables and grated Parmesan cheese.
8. 8.
   Pour the mixture into the greased baking dish and smooth the top with a spatula.
9. 9.
   Bake for 30-35 minutes, or until the top is golden brown and the casserole is set.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.
11. 11.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for this recipe, as it will provide the desired texture. Avoid using coarse cornmeal, as it may result in a gritty texture.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the vegetable mixture.
• Serve the impastoiata warm with a dollop of marinara sauce or a side of fresh salad for a complete meal.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Impastoiata is best served warm, straight from the oven. Cut it into squares and serve as a main dish or as a side alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the impastoiata with fresh basil leaves before serving. The vibrant green color of the basil will add a pop of freshness to the golden-brown casserole.