Rustica-Inspired Roasted Vegetable and Polenta Stack

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Layers of roasted seasonal vegetables stacked on creamy polenta rounds, topped with a tangy tomato-herb sauce. This Italian-inspired vegetarian recipe, ready in about 55 minutes, pairs polenta, 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 3, 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
• 4 cups water
• 1 tsp salt
• 3 tbsp, divided olive oil
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into strips red bell pepper
• 1 medium, cut into 1/2-inch wedges red onion
• 1 cup, halved cherry tomatoes
• 3, minced garlic cloves
• 1 cup canned crushed tomatoes
• 1/4 cup, chopped fresh basil leaves
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium pot. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 25 minutes until thick and creamy.
2. Step 2: Meanwhile, preheat oven to 425°F. Toss 1 sliced zucchini, 1 sliced red bell pepper, 1 sliced red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
3. Step 3: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 cup crushed tomatoes, 1/4 cup chopped fresh basil, and 1/2 tsp black pepper. Simmer for 10 minutes until sauce thickens.
4. Step 4: Once polenta is cooked, spread it onto a baking sheet lined with parchment to cool until firm, about 10 minutes. Cut into 6 rounds using a cookie cutter or glass.
5. Step 5: To assemble, place one polenta round on each plate, top with a layer of roasted vegetables, drizzle with tomato sauce, and repeat to create stacks. Garnish with extra basil leaves if desired.