In my effort to include more veggie based meals for dinner, I decided to try out a polenta and veggies recipe. I have ordered polenta at fancy restaurants a number of times and always LOVED it.
I always thought making a polenta dish would be too complicated for me. However, I have good news. It’s pretty darn simple.
I used olive oil at the bottom of the dish and poured the oil on the top two layers, however, you could also use butter. I think restaurants use butter, but it also tastes a bit heavy and greasy. With the olive oil, the taste is lighter and still very yummy.
Don’t you love the pre-oven photos? The veggies look so fresh and delicious.
I served the polenta with baked chicken and this meal received rave reviews. 🙂
Polenta with Veggies
- 6 T extra virgin olive oil
- 2 cups Bob Red Mill polenta
- Sea salt and ground pepper
- 4 spring onions
- 1/2 medium eggplant cut into 1/8 inch rounds
- 1 large zucchini cut into 1/8 inch rounds
- 2 medium tomatoes cut into 1/8 inch rounds
- 1 cup shredded mozarella
Preheat oven to 425 degrees. Brush a shallow 2 quart baking dish with oil. Bring 6 cups water to boiling. Pour in 2 cups polenta. Reduce to simmer. Cook polenta for a few minutes until thick. Season with salt and transfer to prepared dish, spreading in an even layer.
Layer half of the spring onion, eggplant, zucchini, and tomatoes over polenta. Drizzle with 3T oil; season with salt and pepper. Scatter with half of the cheese. Repeat layering with remaining ingredients excluding cheese.
Bake 30 minutes. Press vegetables down with a spatula; sprinkle with remaining cheese. Bake until vegetables are knife tender and edges are caramelized, about 35 minutes more. Let cool slightly before serving.