Versatile Layered Polenta
Elevate your comfort food game with this Versatile Layered Polenta, a luscious combination of creamy, buttery polenta layered with a vibrant medley of sautéed vegetables, tangy crushed tomatoes, and melted cheese. Perfect for cozy weeknight dinners or as an impressive vegetarian main dish for gatherings, this recipe strikes the ideal balance between rustic simplicity and gourmet appeal. With ingredients like grated Parmesan cheese, hearty zucchini, and sweet bell peppers, every bite bursts with flavor and texture. Customizable to suit your favorite veggies and seasonings, this dish is as flexible as it is delicious. Serve it warm, garnished with fresh basil, for a crowd-pleaser that’s equal parts comforting and elegant.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter (unsalted)
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 Bell peppers (diced, any color)
- 1 Zucchini (diced)
- 1 cup Mushrooms (sliced)
- 2 cups Crushed tomatoes (canned)
- 1 teaspoon Dried Italian seasoning
- 1 cup Shredded mozzarella cheese
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
In a medium saucepan, bring 4 cups of water to a boil and add the 1 teaspoon of salt.
Gradually whisk in 1 cup of polenta, making sure to avoid clumps. Lower the heat to a simmer.
Cook the polenta for 30-35 minutes, stirring frequently, until it becomes thick and creamy.
Remove from heat, stir in 2 tablespoons of unsalted butter and 1 cup of grated Parmesan cheese. Set aside.
While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute.
Stir in the diced bell peppers, zucchini, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
Pour in 2 cups of crushed tomatoes and add 1 teaspoon of Italian seasoning. Simmer for 10 minutes to combine flavors. Season with salt and pepper to taste.
Preheat your oven to 375°F (190°C) and lightly grease a baking dish (9x13 inches recommended).
Layer half of the cooked polenta into the prepared dish, smoothing it with the back of a spoon.
Spread half of the vegetable mixture evenly over the polenta layer.
Sprinkle 1/2 cup of shredded mozzarella cheese over the vegetable layer.
Repeat the layers with the remaining polenta, vegetables, and mozzarella cheese.
Cover the dish with foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the dish cool for 5-10 minutes before serving.
Garnish with fresh basil, if desired, and serve warm. Enjoy your versatile layered polenta!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 445 mg | 9% | |
*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.
