Polenta Pumpkin Casserole

For the polenta and pumpkin casserole, cut the pumpkin into small pieces. Boil the water, pour in the butter, stir in the polenta and add salt. Let the polenta cool down.

Grease the casserole dish with oil. Cover the bottom with the cooled polenta. Sprinkle with pumpkin seeds. Slice the tomatoes, carrot and onion and dice the bell bell pepper and ham. Chop the herbs and zucchini. Put everything in layers over the polenta. Add salt and pepper.

Beat the eggs, mix with white wine and spread on the polenta mixture. Add the Emmental cheese on top.

Bake the polenta-pumpkin casserole at 160 degrees hot air for about 40 minutes.

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