Baked Polenta with Veggies

This Baked Polenta with Veggies recipe has become an absolute cornerstone in our household, a culinary hero that swoops in to save many a weeknight dinner dilemma and even stars at weekend gatherings. The first time I made it, I was a little skeptical. Polenta often conjured images of a bland, somewhat finicky porridge. But baking it? With a vibrant medley of roasted vegetables and a golden, cheesy crust? It was a revelation! My family, including my notoriously picky eater, devoured it. The creamy, comforting texture of the polenta, infused with savory broth and Parmesan, forms the perfect base for the sweet, caramelized roasted vegetables. The aroma that fills the kitchen as it bakes is simply divine – a warm, inviting scent of garlic, herbs, and slowly sweetening peppers and zucchini. What I love most is its versatility; it’s hearty enough to be a main course, yet elegant enough to serve to guests. It’s become one of those “back-pocket” recipes I can rely on for a satisfying, relatively healthy, and utterly delicious meal that never fails to impress. The beauty of this dish lies not just in its flavor, but in its simplicity and the way it brings a touch of rustic Italian charm to the table.

Ingredients

• For the Polenta:
  • 1 cup coarse cornmeal (polenta): The star of the dish, providing a creamy, slightly grainy texture. Ensure it’s not instant polenta for the best results.
  • 4 cups vegetable broth: Forms the liquid base for cooking the polenta, infusing it with savory flavor. Low-sodium is a good choice to control saltiness.
  • 1/2 cup grated Parmesan cheese: Adds a salty, umami depth and helps create a delicious crust. Plus more for topping.
  • 2 tablespoons unsalted butter: Enriches the polenta, making it smoother and more flavorful.
  • 1 teaspoon salt (or to taste): Enhances all the flavors. Adjust based on the saltiness of your broth and Parmesan.
  • 1/2 teaspoon black pepper (or to taste): Adds a gentle warmth.
  • 1/2 teaspoon garlic powder: For a subtle, all-over garlic essence in the polenta.
• For the Roasted Vegetables:
  • 1 large red bell pepper, chopped: Adds sweetness and vibrant color.
  • 1 large yellow bell pepper, chopped: Complements the red pepper with its milder sweetness and bright hue.
  • 1 medium zucchini, chopped: Provides a tender bite and slightly earthy flavor.
  • 1 medium red onion, chopped: Lends a pungent sweetness that caramelizes beautifully when roasted.
  • 2 cups cherry or grape tomatoes, halved: Burst with juicy sweetness when roasted, creating little pockets of flavor.
  • 4 cloves garlic, minced: Infuses the vegetables with aromatic depth.
  • 3 tablespoons olive oil: Helps the vegetables roast and caramelize, adding richness.
  • 1 teaspoon dried Italian seasoning: A convenient blend of herbs like oregano, basil, thyme, and rosemary.
  • 1/2 teaspoon salt (or to taste): To season the vegetables.
  • 1/4 teaspoon black pepper (or to taste): For seasoning the vegetables.
  • Optional: 1/4 teaspoon red pepper flakes: For a touch of gentle heat.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish (or a similar-sized casserole dish) with olive oil or butter.
2. Roast the Vegetables:
   • In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion, halved cherry tomatoes, and minced garlic.
   • Drizzle with 3 tablespoons of olive oil. Sprinkle with Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional red pepper flakes.
   • Toss everything together until the vegetables are evenly coated.
   • Spread the vegetables in a single layer on a large baking sheet (you might need two or use the baking dish you plan to bake the polenta in, roasting them first, then removing them temporarily).
   • Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized. Remove from oven and set aside. If you used your casserole dish, carefully transfer the veggies to a bowl.
3. Cook the Polenta:
   • While the vegetables are roasting, prepare the polenta. In a large saucepan or Dutch oven, bring the 4 cups of vegetable broth to a boil over medium-high heat.
   • Once boiling, gradually whisk in the 1 cup of coarse cornmeal in a slow, steady stream. Whisk constantly to prevent lumps from forming.
   • Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes, or until the polenta has thickened considerably and pulls away from the sides of the pan. The exact time can vary depending on the coarseness of your cornmeal.
   • Remove the saucepan from the heat. Stir in the 1/2 cup grated Parmesan cheese, 2 tablespoons unsalted butter, 1 teaspoon salt (or to taste, keeping in mind the saltiness of your broth and cheese), 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Stir vigorously until the butter and cheese are fully melted and incorporated, and the polenta is smooth and creamy. Taste and adjust seasoning if necessary.
4. Assemble the Dish:
   • Pour the prepared creamy polenta into the greased 9×13 inch baking dish, spreading it into an even layer.
   • Arrange the roasted vegetables evenly over the top of the polenta.
   • Sprinkle with additional grated Parmesan cheese, if desired, for an extra cheesy crust.
5. Bake the Polenta:
   • Transfer the baking dish to the preheated oven (still at 400°F / 200°C).
   • Bake for 15-20 minutes, or until the edges of the polenta are slightly bubbly and golden, and the top is heated through. If you like a crispier top, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
6. Rest and Serve:
   • Remove the baked polenta with veggies from the oven. Let it rest for 5-10 minutes before serving. This allows the polenta to set slightly, making it easier to cut and serve.
   • Garnish with fresh herbs like chopped parsley or basil, if desired, before serving.

Nutrition Facts

• Servings: 6-8 servings
• Calories per serving (approximate for 6 servings): Around 350-400 kcal
• Fiber: High in dietary fiber (approx. 6-8g per serving), primarily from the vegetables and cornmeal, aiding digestion and promoting satiety.
• Vitamin C: Rich in Vitamin C (significant portion of RDI), largely contributed by the bell peppers and tomatoes, supporting immune function.
• Protein: Moderate protein content (approx. 10-12g per serving), coming from the polenta and Parmesan cheese, important for muscle maintenance and repair.
• Healthy Fats: Contains heart-healthy monounsaturated fats from olive oil, beneficial for cardiovascular health.
• Complex Carbohydrates: Provides sustained energy release from the complex carbohydrates in the polenta.

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

Preparation Time

• Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes
• Prep Time: 20-25 minutes (chopping vegetables, measuring ingredients)
• Cook Time: 50-60 minutes (roasting vegetables, cooking polenta, baking the assembled dish)
  This recipe involves some multitasking (cooking polenta while veggies roast), which makes the overall time manageable for a weeknight if you’re efficient, or a relaxed weekend meal.

How to Serve

This Baked Polenta with Veggies is wonderfully versatile. Here are some delightful ways to serve it:

• As a Hearty Vegetarian Main Course:
  • Serve generous squares directly from the baking dish.
  • Accompany with a simple green salad tossed with a light vinaigrette to add freshness.
  • A side of crusty artisan bread or garlic bread is perfect for soaking up any remaining flavors.
• With Added Protein:
  • While vegetarian on its own, it pairs beautifully with grilled or roasted chicken breast.
  • Serve alongside Italian sausages (pork or chicken).
  • Flaked baked salmon or pan-seared shrimp would also be excellent companions.
  • For a plant-based protein boost, top with roasted chickpeas or cannellini beans.
• As an Elegant Side Dish:
  • Cut into smaller portions, it can serve as a substantial side dish for a larger Italian-themed meal, perhaps alongside a roast or braised meat.
• Garnishes for Extra Flair:
  • Fresh Herbs: A sprinkle of freshly chopped parsley, basil, or chives right before serving adds a burst of color and freshness.
  • Extra Cheese: A final grating of Parmesan or a dollop of fresh ricotta or burrata on top of each serving elevates the dish.
  • Balsamic Glaze: A drizzle of good quality balsamic glaze adds a tangy sweetness that complements the roasted vegetables.
  • Toasted Pine Nuts: For a delightful crunch and nutty flavor.
• For Brunch:
  • Yes, really! Top a slice with a perfectly poached or fried egg for a satisfying and unique brunch option.
• Make it a Bowl:
  • Spoon a generous portion into a bowl and top with extra roasted vegetables and a dollop of pesto for a comforting polenta bowl experience.

Additional Tips

1. Choosing Your Polenta: For the creamiest, most flavorful baked polenta, use stone-ground or coarse cornmeal rather than instant polenta. Instant polenta cooks much faster but can sometimes result in a pastier texture when baked. If you only have instant, reduce the liquid slightly and cooking time on the stovetop accordingly.
2. Liquid Gold – Broth vs. Milk: While vegetable broth is fantastic for a savory base, you can substitute part or all of it with milk (dairy or unsweetened plant-based) for an even richer, creamier polenta. A 50/50 mix of broth and milk is a popular choice.
3. Cheese Please – Experiment with Cheeses: Parmesan is classic, but don’t be afraid to experiment! Gruyère, fontina, smoked gouda, or even a sharp cheddar can add different flavor dimensions to the polenta. For a gooey, melted topping, scatter some shredded mozzarella over the vegetables before the final bake.
4. Vegetable Variety is Key: This recipe is a great way to use up seasonal vegetables. Consider adding mushrooms (cremini, shiitake), asparagus spears (in spring), butternut squash cubes (in fall), eggplant, or even hearty greens like kale (add kale in the last 10 minutes of roasting so it crisps up but doesn’t burn). Ensure all vegetables are chopped to a similar size for even roasting.
5. Don’t Skip Roasting Veggies Separately: While it might seem like an extra step, roasting the vegetables separately before adding them to the polenta concentrates their flavors and achieves that desirable caramelization. Simply mixing raw veggies with polenta and baking won’t yield the same depth of taste or texture.
6. Make-Ahead Magic: You can roast the vegetables a day or two in advance and store them in an airtight container in the refrigerator. The polenta can also be cooked, poured into the baking dish, cooled, and covered. When ready to bake, top with the pre-roasted veggies and cheese, and bake until heated through (you might need to add 10-15 minutes to the baking time if starting from cold).
7. Reheating Leftovers: Leftover baked polenta reheats surprisingly well. You can microwave individual portions, or cover the baking dish with foil and reheat in a 350°F (175°C) oven for about 20-25 minutes, or until warmed through. If it seems a little dry, a splash of broth or water before reheating can help. Alternatively, slices of cold baked polenta can be pan-fried in a little olive oil until golden and crispy – delicious!
8. Achieving Ultimate Creaminess in Polenta: The secret to lump-free, creamy polenta is to add the cornmeal to the boiling liquid very slowly while whisking constantly. Once all the cornmeal is incorporated, switch to a wooden spoon for stirring if you prefer, and ensure you stir frequently (scraping the bottom) during the stovetop cooking process to prevent sticking and promote even cooking. The addition of butter and cheese at the end also significantly boosts creaminess.

FAQ Section

Q1: What exactly is polenta? Is it the same as cornmeal?
A1: Polenta is essentially a dish made from boiled cornmeal. While the term “polenta” can refer to the dish itself, it’s also often used to describe the type of cornmeal best suited for making it – typically a medium or coarsely ground yellow cornmeal. It’s a staple in Northern Italian cuisine and can be served soft and creamy, or allowed to set and then be baked, fried, or grilled. So, yes, polenta is cornmeal, but usually refers to a specific grind.

Q2: Is this Baked Polenta with Veggies recipe gluten-free?
A2: Yes, this recipe is naturally gluten-free, provided your cornmeal is pure and not processed in a facility with wheat, and your vegetable broth is certified gluten-free. Corn itself does not contain gluten. Always check labels if you have celiac disease or severe gluten sensitivity.

Q3: Can I use instant polenta for this recipe to save time?
A3: You can, but the texture might be slightly different. Instant polenta is pre-cooked and dried, so it rehydrates much faster. If using instant polenta, follow the package instructions for the liquid-to-polenta ratio and stovetop cooking time (it will be significantly shorter, around 5 minutes). Then proceed with adding the cheese, butter, and seasonings before assembling and baking. The final baked texture may be a bit softer or less distinctively grainy than with coarse cornmeal.

Q4: How can I make this recipe vegan?
A4: It’s very easy to adapt this recipe to be vegan!
* For the Polenta: Use a good quality, full-fat unsweetened plant-based milk (like almond, soy, or oat) instead of or in addition to vegetable broth. Replace the butter with vegan butter or a tablespoon of olive oil. For the cheesy flavor, use 1/4 to 1/2 cup of nutritional yeast, or your favorite brand of vegan Parmesan alternative.
* For the Topping: Omit the Parmesan topping or use a vegan shredded cheese alternative that melts well.

Q5: What other vegetables would work well in this dish?
A5: This dish is incredibly versatile! Beyond the peppers, zucchini, and onions, consider:
* Mushrooms: Cremini, shiitake, or oyster mushrooms add an earthy depth.
* Root Vegetables: Diced butternut squash, sweet potatoes, or carrots (these may need a slightly longer roasting time or to be cut smaller).
* Cruciferous Vegetables: Broccoli or cauliflower florets.
* Greens: Stir in spinach or chopped kale into the roasted vegetables during the last 5 minutes of their roasting time, or fold fresh spinach into the hot polenta before baking.
* Asparagus: Especially lovely in the spring.
* Eggplant: Diced eggplant roasts up beautifully.

Q6: How do I store leftover Baked Polenta with Veggies?
A6: Allow the baked polenta to cool completely. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.

Q7: Can I freeze this Baked Polenta with Veggies?
A7: Yes, you can freeze it, though the texture of the polenta might change slightly upon thawing and reheating, potentially becoming a bit more watery or crumbly. For best results, cool completely, then wrap individual portions tightly in plastic wrap and then in foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven (covered with foil, at 350°F/175°C until heated through) or microwave. Adding a splash of broth when reheating can help.

Q8: My polenta turned out lumpy on the stovetop. What did I do wrong, and can I fix it?
A8: Lumps usually occur if the cornmeal is added too quickly to the liquid or if it’s not whisked constantly as it’s being added and during the initial cooking phase. To prevent lumps, ensure your liquid is at a rolling boil, then reduce heat to a simmer and add the cornmeal in a very thin, slow stream while whisking vigorously. If you do end up with a few lumps, you can often whisk them out with continued vigorous whisking. For very lumpy polenta, you can try using an immersion blender briefly (be careful of splatters) or strain it through a coarse sieve, though this is best avoided by careful initial preparation.

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