Italian Polenta Lopino Casserole

A bean recipe for every taste:

Mash lopino with a fork and stir through with olive oil and the soy sauce. Infuse.

Bring water, sea salt and spelt to a boil and continue cooking at a low temperature for an hour.

Polenta: Boil water and sea salt in a saucepan.

Stir in the cornmeal, stirring throughout. Cook at low temperature for about five minutes, stirring continuously. Allow to swell at the lowest temperature with the lid closed for thirty minutes.

Spread the polenta to a thickness of one cm on a damp baking sheet and let it cool a little. Cut the polenta into rhombs.

Preparation of the vegetables: clean and rinse the vegetables. Cut the tomatoes into eighths, the fennel into strips, the mushrooms into slices, remove the ends from the beans. Heat salted water and blanch fennel, mushrooms and beans for ten minutes. Drain the water.

Halve the onions and cut them into half slices. Crush the garlic clove.

Grease a gratin dish. Mix the lopino with the spelt, put half of it as the bottom layer in the gratin dish. Mix the vegetables and the culinary herbs together and season well with sea salt and freshly ground pepper. Reserve a few tomato quarters for garnish. Half of the vegetable mixture on the lopino spelt quantity form. Layer the second half of the lopino spelt and the vegetable mixture on top of each other.

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