Italian Oven-Baked Polenta with Roasted Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy oven-baked polenta topped with roasted zucchini, eggplant, and cherry tomatoes accented by fresh herbs. This italian-inspired vegetarian (vegetarian, mediterranean vegetables) 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

Instructions

  1. Step 1: Preheat oven to 400°F. In a medium pot, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy.
  2. Step 2: Stir 1/2 cup grated Parmesan cheese and 1 tbsp olive oil into the polenta until smooth. Pour into a greased 9x9-inch baking dish and spread evenly.
  3. Step 3: Toss 1 diced zucchini, 1 diced eggplant, 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, and 1/2 tsp black pepper. Spread vegetables over polenta.
  4. Step 4: Bake in the oven for 25-30 minutes until vegetables are tender and edges of polenta are golden brown. Let cool 5 minutes before slicing and serving.

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Roasted Mediterranean 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 Italian Oven-Baked Polenta with Roasted Mediterranean 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 Polenta with Roasted Mediterranean 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 Polenta with Roasted Mediterranean 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 Italian Oven-Baked Polenta with Roasted Mediterranean 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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