Creamy Baked Polenta with Roasted Vegetables

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

A comforting dish featuring smooth polenta layered with caramelized roasted vegetables, finished with a golden cheese crust for satisfying depth. This Italian-inspired rice and grain recipe, ready in about 60 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 300 calories and feeds 4, 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: 45 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, toss 2 cups diced zucchini, 1 cup diced bell peppers, and 1 cup diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a baking sheet.
  2. Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
  3. Step 3: In a medium saucepan, bring 4 cups water to a boil. Gradually whisk in 1 cup polenta and 1/2 tsp salt, then reduce heat to low.
  4. Step 4: Cook, stirring frequently, for 20 minutes until thickened and creamy, then stir in 1/2 cup grated Parmesan cheese and 2 tbsp butter.
  5. Step 5: Pour polenta into a greased 8x8-inch baking dish, spreading it evenly.
  6. Step 6: Top with roasted vegetables and 1/4 cup grated Parmesan cheese.
  7. Step 7: Bake for 15 minutes until the top is golden and bubbly.

Frequently asked questions

How long does Creamy Baked Polenta with Roasted Vegetables take to make?

Total time is about 60 minutes (15 min prep + 45 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 Creamy Baked Polenta with 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 Creamy Baked Polenta with 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 Creamy Baked Polenta with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Creamy Baked Polenta with Roasted Vegetables?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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