Vegetarian polenta moussaka

Vegetarian polenta moussaka. Summer dreamin’! ☀️💙
I usually make “orfanos” moussaka, made vegetarian with the typical layers of potato and eggplant. Here I replaced those traditional layers with sliced polenta and a saucy mix of zucchini, fennel, and herbs. A summery bake that feels light and richly delicious at the same time!

_____
#RECIPE:
4 tbsp olive oil
1 large onion, sliced
2 small zucchini, quartered lengthwise and sliced
1/2 fennel bulb, chopped
18 oz (500g) whole plum tomatoes from a jar
2 tbsp chopped fennel fronds (or fresh parsley)
2 tbsp chopped fresh mint
1 pinch sugar
salt and pepper
1 tube polenta, sliced
Bechamel:
3 tbsp olive oil
3 tbsp flour
1 1/2 c whole milk
1/2 c grated kefalotyri cheese (or pecorino)
Extra grated cheese for topping
Heat oil in large frying pan over medium heat. Add onion and cook till softened and just about to take color. Add zucchini and fennel and sauté till softened and beginning to caramelize. Add tomatoes along with about 1/3 cup (75ml) water, herbs, a pinch of sugar, and salt and pepper to taste. Simmer till sauce has thickened, about 10 minutes.
Spread a bit of sauce over the bottom of a baking dish (11x7” or similar). Arrange polenta slices in an even layer, slightly overlapping. Pour sauce over top and spread evenly. Set aside.
Preheat oven to 375 F (190 C). Make the bechamel: In a small saucepan heat the oil over medium heat. Add flour and whisk, cooking for 1-2 minutes till golden. Add milk. Continue whisking constantly till the bechamel is bubbling and thickened. Lower heat and whisk in cheese. Season with salt to taste and remove from heat.
Pour bechamel over the vegetable sauce, spreading evenly. Top with more grated cheese.
Bake in the preheated oven 35-45 minutes, till top is browned.