Baked Polenta with Veggies

Ingredients

• 160 gcoarse cornmeal (polenta), not instant
• 946 mlvegetable stock
• 50 g, plus extra for toppinggrated Parmesan
• 28 gunsalted butter
• 5 ml, or to tastesalt
• 2.5 ml, or to tasteblack pepper
• 2.5 mlgarlic powder
• 1 largered pepper, chopped
• 1 largeyellow pepper, chopped
• 1 mediumcourgette, chopped
• 1 mediumred onion, chopped
• 300 gcherry or grape tomatoes, halved
• 4 clovesgarlic, minced
• 45 mlolive oil
• 5 mldried Italian seasoning
• 2.5 ml, or to tastesalt
• 1.25 ml, or to tasteblack pepper
• 1.25 ml, optionalred pepper flakes
• To taste, optionalfresh parsley or basil, chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C. Lightly grease a 23 × 33 cm baking dish, or a similar-sized casserole dish, with olive oil or butter.

2. 2

   Combine the vegetables

   Put the chopped red and yellow peppers, courgette, red onion, halved tomatoes and minced garlic in a large bowl.

3. 3

   Season the vegetables

   Drizzle over 45 ml olive oil and add the Italian seasoning, 2.5 ml salt, 1.25 ml black pepper and optional red pepper flakes.

4. 4

   Coat the vegetables

   Toss until the vegetables are evenly coated with the oil and seasonings.

5. 5

   Spread on a tray

   Arrange the vegetables in a single layer on a large baking tray. Use two trays if needed, or roast them in the baking dish you plan to use for the polenta, then transfer them out temporarily.

6. 6

   Roast until tender

   Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelised. Remove from the oven and set aside; if you used the baking dish, carefully transfer the vegetables to a bowl.

7. 7

   Boil the stock

   While the vegetables roast, bring 946 ml vegetable stock to the boil in a large saucepan or Dutch oven over a medium-high heat.

8. 8

   Whisk in cornmeal

   Once the stock is boiling, slowly pour in 160 g coarse cornmeal in a steady stream, whisking constantly to prevent lumps.

9. 9

   Cook the polenta

   Lower the heat and cook for about 15–20 minutes, whisking frequently, until the polenta has thickened considerably and pulls away from the sides of the pan. The timing can vary with the coarseness of the cornmeal.

10. 10

    Stir in cheese

    Take the pan off the heat. Stir in 50 g Parmesan, 28 g butter, 5 ml salt or to taste, 2.5 ml black pepper and 2.5 ml garlic powder. Stir vigorously until the butter and cheese have melted and the polenta is smooth and creamy, then taste and adjust the seasoning if needed.

11. 11

    Spread the polenta

    Pour the creamy polenta into the greased 23 × 33 cm baking dish and spread it into an even layer.

12. 12

    Add the vegetables

    Arrange the roasted vegetables evenly over the polenta.

13. 13

    Top with Parmesan

    If you like, sprinkle extra grated Parmesan over the vegetables for a cheesier crust.

14. 14

    Bake the dish

    Put the dish in the oven, still at 200°C.

15. 15

    Cook until golden

    Bake for 15–20 minutes, until the edges are slightly bubbly and golden and the top is heated through. For a crisper top, switch to the grill for the final 1–2 minutes, watching closely to prevent burning.

16. 16

    Rest before serving

    Remove the dish from the oven and leave it to stand for 5–10 minutes so the polenta sets slightly and is easier to portion.

17. 17

    Add fresh herbs

    If desired, scatter chopped fresh parsley or basil over the dish before serving.

What is baked polenta with veggies?

Polenta is a northern Italian dish made from cornmeal cooked slowly in liquid until soft and thick. In this version, it is finished in the oven beneath a layer of roasted vegetables.

Coarse, non-instant cornmeal gives the base a pleasantly substantial texture, while Parmesan and butter make it rich and savoury. Roasting the vegetables first brings out their sweetness before they meet the creamy polenta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 12g protein, 0g carbs, 0g fat.

The cornmeal provides most of the carbohydrate, while the Parmesan, butter and olive oil contribute much of the fat; the cheese also supplies some protein. Balance a serving with a green salad or other fresh vegetables alongside.

Choosing the cornmeal

Coarse cornmeal: Use the non-instant type specified here; it takes longer to cook but gives the finished polenta its characteristic texture. Stir it into boiling stock gradually to help keep the mixture smooth.

Stock: Vegetable stock supplies flavour to the polenta from the start. If yours is salty, wait until the end of cooking to judge how much extra salt it needs.

Roasting the vegetables

Give them room: Spread the chopped vegetables in a single layer so they roast rather than steam. Use two trays if the vegetables are crowded.

Check for colour: Stir once halfway through and look for tender pieces with lightly browned edges after 20–25 minutes. The tomatoes should soften and release some of their juices.

Getting smooth polenta

Add slowly: Pour the cornmeal into the boiling stock in a steady stream while whisking constantly. This helps prevent lumps from forming.

Keep stirring: Cook over low heat for 15–20 minutes, whisking often. It is ready when thick and pulling away from the sides of the saucepan; coarser cornmeal may need a little longer.

Layering and baking

Even base: Spread the cooked polenta level in the greased dish so it bakes consistently. Distribute the roasted vegetables across the surface rather than piling them in the centre.

Golden finish: Bake at 200°C for 15–20 minutes, until the edges bubble and the top is hot. A brief 1–2 minutes under the grill can crisp the top, but keep a close eye on it.

Serving and timing

Resting time: Leave the baked dish to stand for 5–10 minutes before cutting or spooning out portions. This gives the polenta a chance to firm up slightly.

To serve: Fresh parsley or basil adds a bright finishing note. A simple green salad or lightly dressed leaves make a fresh contrast to the warm, cheesy polenta.

Recipe notes & tips

• Taste the stock before adding salt, especially if it is a seasoned or reduced-salt variety.
• Cut the vegetables into similar-sized pieces so they roast at a similar rate.
• Whisk the cornmeal in gradually rather than tipping it all into the stock at once.
• Stir the polenta frequently over low heat to help it cook evenly and avoid sticking.
• Use a second tray if necessary to keep the vegetables in a single layer.
• Watch closely if you grill the top, as the Parmesan can brown quickly.

Variations

• Add mushrooms: Roast sliced mushrooms with the other vegetables until tender.
• Use different herbs: Replace the Italian seasoning with dried oregano or thyme.
• Bring the heat: Add a little more red pepper flakes to the vegetables.
• Try another cheese: Use a similar amount of grated mature hard cheese in place of Parmesan.
• Change the vegetables: Swap in chopped aubergine or extra courgette, keeping the pieces a similar size.

Common mistakes to avoid

• Crowding the tray: The vegetables may steam instead of caramelise; divide them between two trays.
• Adding cornmeal too quickly: It can form lumps; whisk it into the boiling stock in a slow, steady stream.
• Using instant polenta: It cooks differently from coarse cornmeal; use the non-instant type specified for this method.
• Cooking over high heat: The polenta can stick or catch; reduce the heat after adding the cornmeal and whisk frequently.
• Skipping the rest: The polenta may be harder to portion; leave it to stand for 5–10 minutes after baking.
• Leaving the grill unattended: The top can burn quickly; watch it closely during the final 1–2 minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot; the polenta will firm up as it chills.

Frequently asked questions