Polenta Veggie Stack
Elevate your vegetarian dining experience with this stunning Polenta Veggie Stack—a visually striking and flavor-packed dish that combines creamy Parmesan-infused polenta with layers of roasted zucchini, eggplant, and sweet red bell peppers, all topped with a vibrant homemade tomato-garlic sauce. Perfect for a hearty weeknight dinner or an impressive meatless main course, this recipe showcases rich textures and Mediterranean-inspired flavors. The oven-roasted vegetables bring a caramelized depth, while fresh basil adds a burst of aromatic freshness. Easy to assemble and ideal for entertaining, this dish is naturally gluten-free and customizable for various dietary needs. Try this Polenta Veggie Stack for a wholesome, gourmet twist on comfort food!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse ground)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 Zucchini, sliced lengthwise
- 1 Eggplant, sliced lengthwise
- 1 Red bell pepper, cut into strips
- 3 Tomatoes, diced
- 2 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoon Black pepper
Instructions
Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly whisk in the polenta.
Reduce the heat to low and cook, stirring frequently, for 25-30 minutes or until the polenta is thick and creamy.
Remove the polenta from heat and stir in the butter and Parmesan. Transfer the polenta to a parchment-lined baking sheet, spreading it evenly to about 1/2 inch thick. Allow it to cool and set for 20 minutes.
Meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the zucchini, eggplant, and red bell pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with black pepper, and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, oregano, and a pinch of salt. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
Use a round cookie cutter to cut the set polenta into discs. Alternatively, cut into squares for ease.
In a serving dish, layer a polenta disc, followed by roasted vegetables, a spoonful of tomato sauce, and a few pieces of chopped basil. Repeat layers until all ingredients are used.
Serve warm and enjoy your Polenta Veggie Stack.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2174 mg | 46% | |
*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.
