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    Provencale Cobbler

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    Provencale Cobbler

    This casseroles cornbread topping is made with polenta, which soaks up some of the tasty cooking juices from the vegetables. Wheat free.

    • Preparation time: 25 minutes
    • Cooking time: About 1 hour
    • Total time: About 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 2 red onions, finely chopped
    • 3 cloves garlic, crushed
    • 1 tsp Bart Spices Harissa Paste
    • 2 red peppers, deseeded and finely sliced
    • 200g celery hearts, finely sliced
    • 3 courgettes, cut in half lengthways, then finely sliced
    • 395g can Waitrose Italian Cherry Tomatoes
    • 1 pack fresh flat-leaf parsley, roughly chopped
    • For the cobbler topping:
    • 2 medium eggs, beaten
    • 125ml skimmed milk
    • 1 tsp bicarbonate of soda
    • 2 tsp cream of tartar
    • 75g Parmigiano-Reggiano, grated
    • ½ x 375g pack Polenta Valsugana
    • ½ tsp salt
    • ½ tsp freshly ground black pepper


    1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a 26cm flameproof casserole, then fry the onions and garlic over a medium heat for 4-5 minutes until soft. Stir in the harissa paste and vegetables and fry for 5 minutes or until just soft. Add the tomatoes and their juices, bring up to a simmer, then add half the parsley and season with 1⁄2 the salt, and pepper to taste. Gently cook over a medium heat for 15 minutes, stirring occasionally.
    2. For the cobbler topping, beat the eggs and milk together in a jug then set aside. In a large bowl, combine the remaining cobbler ingredients with the rest of the parsley and season with the remaining salt, and pepper to taste. Make a well in the centre, pour in the egg mixture and stir to form a thick paste.
    3. Spoon tablespoons of the polenta mixture loosely over the vegetables in the casserole dish, leaving a little space in between the mounds for the liquid to seep through. Bake for 35-40 minutes until the polenta topping is golden and set.

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    Cook's tips

    Diced aubergines are wonderful in this dish too. Substitute 1 aubergine for the red onion and half the celery.


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