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. 🙂
- 6T extra virgin olive oil
- 2 cups (Bob Red Mill) polenta
- Sea salt and ground pepper
- 4 spring onions
- ½ medium eggplant, cut into ⅛ inch rounds
- 1 large zucchini, cut into ⅛ inch rounds
- 2 medium tomatoes, cut into ⅛ 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.