Vegetarian Polenta Casserole
Elevate your weeknight dinner game with this hearty and vibrant Vegetarian Polenta Casserole, a comforting bake that combines creamy polenta with a medley of sautéed vegetables and rich tomato sauce, all topped with gooey mozzarella and savory Parmesan. Perfectly seasoned with Italian herbs and fresh basil, this dish offers an irresistible blend of flavors and textures in every bite. Designed to please vegetarians and delight carnivores alike, it’s an ideal option for meal prep or feeding a crowd. Ready in just over an hour, this wholesome casserole is as nutritious as it is satisfying, showcasing ingredients like zucchini, mushrooms, and bell peppers. Serve it warm and bubbly straight from the oven for a cozy, crowd-pleasing main course that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 cup Mushrooms, sliced
- 1 15-ounce can Canned crushed tomatoes
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh basil, chopped
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Butter (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with butter.
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta, reducing the heat to low. Stir continuously for 10-15 minutes until the polenta thickens and becomes creamy.
Once the polenta is cooked, transfer it to the prepared baking dish and spread it evenly to form the base layer. Set aside to cool slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the diced zucchini, red bell pepper, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
Add the canned crushed tomatoes, Italian seasoning, red pepper flakes (if using), and fresh basil to the skillet. Stir well and let simmer for 5 minutes to meld the flavors. Season with salt to taste.
Spread half of the vegetable and tomato mixture over the polenta layer in the baking dish. Top with half of the mozzarella and Parmesan cheeses.
Repeat the layering process with the remaining vegetable mixture and cheeses.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 34.9 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2113 mg | 163% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3122 mg | 66% | |
*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.
