Sheet Pan Polenta with Roasted Regional Vegetables
A comforting sheet pan dish featuring creamy polenta baked alongside a medley of roasted fresh vegetables from your local region. This mediterranean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs coarse polenta, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 coarse polenta
- 4 cups water
- 1 tsp salt
- 3 tbsp olive oil
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- 1 medium, sliced into wedges red onion
- 1 cup, halved cherry tomatoes
- 1 tbsp, chopped fresh thyme
- 1/2 cup grated parmesan cheese
Instructions
- Step 1: Preheat your oven to 400°F. In a medium saucepan, bring 4 cups of water and 1 tsp salt to a boil. Slowly whisk in 1 cup coarse polenta and reduce heat to low. Cook, stirring frequently, for 20 minutes until thick and creamy.
- Step 2: While the polenta cooks, toss 1 sliced zucchini, 1 large chopped red bell pepper, 1 sliced red onion, and 1 cup halved cherry tomatoes with 3 tbsp olive oil and 1 tbsp chopped fresh thyme. Spread the vegetables evenly on a large sheet pan.
- Step 3: Spread the cooked polenta in an even 1/2-inch layer on the sheet pan with the vegetables. Sprinkle 1/2 cup grated parmesan cheese over the top.
- Step 4: Roast everything in the oven for 25 minutes until the vegetables are tender and slightly caramelized, and the parmesan forms a golden crust. Remove from oven and let cool for 5 minutes before serving.
Frequently asked questions
How long does Sheet Pan Polenta with Roasted Regional Vegetables take to make?
Total time is about 55 minutes (10 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 Sheet Pan Polenta with Roasted Regional 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 coarse polenta from drying out.
Can I substitute ingredients in Sheet Pan Polenta with Roasted Regional 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 Sheet Pan Polenta with Roasted Regional 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 Sheet Pan Polenta with Roasted Regional 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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