Baked Vegetable Polenta Recipe

Recipe By Slurrp

Baked Vegetable Polenta is a delicious and hearty dish made with creamy polenta and a medley of roasted vegetables. The polenta is cooked until smooth and creamy, then topped with a mixture of roasted vegetables like bell peppers, zucchini, and eggplant. The dish is then baked until the vegetables are tender and slightly caramelized. This dish is perfect for a comforting weeknight dinner or as a side dish for a larger meal.

4.9
17 Rating -
Rate
Vegdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
Baked Vegetable Polenta
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ingredients serve

Ingredients for Baked Vegetable Polenta Recipe

  • 1/4 cup Polenta
  • 1 cup Water
  • 1/4 Red Bell Pepper, Sliced
  • 1/4 Yellow Bell Pepper, Sliced
  • 1/4 Zucchini, Sliced
  • 1/4 Eggplant, Diced
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Baked Vegetable Polenta Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and grease a baking dish.
  • STEP 2.In a large saucepan, bring water to a boil and slowly whisk in the polenta.
  • STEP 3.Reduce the heat to low and cook the polenta, stirring frequently, until thick and creamy.
  • STEP 4.Meanwhile, toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.
  • STEP 5.Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 6.Pour the cooked polenta into the greased baking dish and top with the roasted vegetables.
  • STEP 7.Bake in the oven for an additional 10-15 minutes, or until the polenta is set and the vegetables are golden brown.
  • STEP 8.Remove from the oven and let it cool slightly before serving.
  • STEP 9.Serve the baked vegetable polenta as a main dish or as a side dish with grilled chicken or fish.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pan.
  • Feel free to customize the roasted vegetables based on your preferences or what you have on hand.
  • For added flavor, sprinkle some grated Parmesan cheese or fresh herbs on top before baking.

Storage and Serving

  • Leftover baked vegetable polenta can be reheated in the oven or microwave.
  • Serve it as a main dish with a side salad or as a side dish with grilled meats or roasted chicken.
  • Garnish with fresh herbs, such as basil or parsley, for an extra pop of flavor.
Nutrition
value
90
calories per serving
3 g Fat< 1 g Protein14 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    < 1g
  • Carbs
    14g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    14g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    4mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    2mg
  • Manganese
    < 1mg
  • Phosphorus
    5mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp