Corn Moussaka
Experience a vibrant twist on a Mediterranean classic with this Corn Moussaka recipe—a comforting, layered dish that highlights the natural sweetness of cornmeal polenta and seasonal vegetables like zucchini, eggplant, and tomatoes. Enhanced with aromatic spices like oregano and cinnamon, this vegetarian moussaka gets a creamy upgrade with a rich, cheesy béchamel sauce infused with nutmeg for a subtly warm flavor. Perfectly baked until golden and bubbly, it's a gluten-free-friendly dinner option that’s as nutritious as it is satisfying. Serve it as a hearty main course for family gatherings or a meatless meal prep idea to savor throughout the week!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 medium Zucchini (sliced into 1/4-inch rounds)
- 1 medium Eggplant (sliced into 1/4-inch rounds)
- 2 large Tomatoes (diced)
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Grated mozzarella cheese
- 0.25 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Black pepper
- 1 tablespoon Butter (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
In a medium pot, bring the water and salt to a boil. Gradually whisk in the cornmeal, lowering the heat to medium. Stir continuously for 8-10 minutes until the polenta thickens. Spread the cooked polenta evenly into the prepared baking dish, creating a smooth base layer. Set aside to cool as you prepare the vegetables.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the eggplant slices, zucchini slices, and a pinch of salt to the skillet. Cook for 7-10 minutes, flipping occasionally, until the vegetables are tender and lightly browned.
Add the diced tomatoes, sweet corn, oregano, cinnamon, and black pepper to the skillet. Stir well and allow the mixture to cook for another 5 minutes. Remove from heat and set aside.
For the béchamel sauce, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 5 minutes.
Remove the béchamel sauce from heat and stir in the Parmesan cheese, half of the mozzarella, grated nutmeg, and additional black pepper to taste.
Layer the vegetable mixture evenly over the polenta base in the baking dish. Pour the béchamel sauce over the top, spreading it evenly with a spatula. Sprinkle the remaining mozzarella cheese over the béchamel for a cheesy topping.
Bake the moussaka in the preheated oven for 25-30 minutes, or until the top is golden and bubbling. Remove from the oven and let it rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 90.9 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1719 mg | 132% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5260 mg | 112% | |
*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.
