Baked Regional Polenta with Parmesan and Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy baked polenta layered with Parmesan cheese and topped with a mix of roasted regional vegetables for a comforting vegetarian dish. This Italian-inspired vegetarian recipe, ready in about 65 minutes, pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 sliced zucchini, 1 cut red bell pepper, 1 small red onion wedges, and 3 minced garlic cloves with 2 tbsp olive oil and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, whisking frequently, for 25 minutes until thick and creamy.
  3. Step 3: Remove polenta from heat, stir in 1/2 cup grated Parmesan cheese and 1 tbsp olive oil until smooth.
  4. Step 4: Lightly oil a 9x9 inch baking dish with 1 tbsp olive oil. Pour half the polenta into the dish and spread evenly.
  5. Step 5: Layer the roasted vegetables over the polenta, then cover with the remaining polenta.
  6. Step 6: Sprinkle the top with the remaining 1/2 cup Parmesan cheese. Bake for 20 minutes until the top is golden and set.
  7. Step 7: Garnish with 1/4 cup chopped fresh basil leaves before serving.

Frequently asked questions

How long does Baked Regional Polenta with Parmesan and Roasted Vegetables take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Regional Polenta with Parmesan and Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Baked Regional Polenta with Parmesan and Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Regional Polenta with Parmesan and Roasted Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Regional Polenta with Parmesan and Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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