Caramelized Vegetable and Polenta Cake
Elevate your vegetarian dining experience with this Caramelized Vegetable and Polenta Cake, a stunning and flavorful dish that's as satisfying as it is eye-catching. This recipe layers creamy Parmesan-infused polenta with a vibrant medley of caramelized red onion, zucchini, bell pepper, and carrot, all delicately seasoned with fresh rosemary, thyme, and a drizzle of balsamic vinegar. Melted mozzarella blankets each layer, creating a perfectly gooey and golden finish. Whether served as a hearty main course or an impressive side dish, this baked polenta cake is a delightful combination of textures and bold flavors. It's a wholesome choice for weeknight dinners or special gatherings, and it's sure to impress with its rustic charm and gourmet appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Red onion
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 large Carrot
- 2 large Garlic cloves
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 tablespoon Balsamic vinegar
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
In a medium saucepan over medium-high heat, bring 4 cups of water and 1 teaspoon of salt to a gentle boil.
Slowly whisk in the polenta, reducing the heat to low. Stir frequently to prevent lumps and cook for about 20 minutes, until the polenta is thickened and creamy.
Remove the saucepan from the heat, stir in 2 tablespoons of butter and the grated Parmesan cheese until fully incorporated, and set aside.
While the polenta cooks, prepare the vegetables. Slice the red onion, zucchini, red bell pepper, and carrot into thin strips or bite-sized pieces. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced vegetables and minced garlic.
Season the vegetables with rosemary, thyme, black pepper, and a pinch of salt. Sauté for 10–12 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
Drizzle the balsamic vinegar over the vegetables and cook for an additional 2 minutes to enhance the caramelized flavor. Remove from heat.
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round or square baking dish with 1 tablespoon of olive oil.
Spread half of the prepared polenta evenly across the bottom of the baking dish. Top with a layer of caramelized vegetables, then sprinkle half of the shredded mozzarella cheese over the vegetables.
Spread the remaining polenta over the cheese and vegetables, smoothing it out with a spatula. Add the remaining caramelized vegetables on top, followed by the rest of the shredded mozzarella cheese.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly on top.
Remove the baking dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Slice the polenta cake into portions and serve warm as a main course or side dish.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 30.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1055 mg | 81% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
