Italian Oven-Baked Herb Polenta with Roasted Vegetables
A comforting Italian-inspired baked polenta infused with fresh herbs, topped with a colorful mix of oven-roasted vegetables for a hearty vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 55 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 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 2 tbsp unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1 tbsp fresh rosemary, chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, cut into strips
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Step 1: Preheat oven to 425°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over high heat.
- Step 2: Gradually whisk in 1 cup polenta, reducing heat to low. Cook, stirring constantly, for 5-7 minutes until thickened and creamy.
- Step 3: Remove from heat, stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1 tbsp chopped fresh rosemary until fully incorporated.
- Step 4: Pour the polenta into a greased 9x9-inch baking dish, smoothing the top with a spatula.
- Step 5: In a mixing bowl, toss 1 medium sliced zucchini, 1 medium cut red bell pepper, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
- Step 6: Arrange the vegetables over the polenta and bake for 25-30 minutes until vegetables are tender and edges of polenta are golden.
- Step 7: Let cool slightly before slicing and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Herb Polenta with Roasted Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 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 Italian Oven-Baked Herb 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 Italian Oven-Baked Herb 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 Italian Oven-Baked Herb 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.
Is Italian Oven-Baked Herb Polenta with 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.
