How long does polenta veggie bake [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can polenta veggie bake [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make polenta veggie bake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is polenta veggie bake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does polenta veggie bake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

8.5K Views 11 years ago

Polenta Veggie Bake
[Vegan, Gluten-Free]

SH By: Sara Hohn

Author Bio

Straightforward recipes that help busy people easily incorporate plant-based foods into their lifestyle. Through her website,... Read More

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Polenta Veggie Bake [Vegan, Gluten-Free]

This mostly hands-off recipe calls for a couple of time-saving shortcuts. First, there’s quick-cooking polenta that’s prepared stovetop in under ten minutes. Next, there’s jarred marinara sauce that’s layered on top of the polenta before baking.

Ingredients You Need for Polenta Veggie Bake [Vegan, Gluten-Free]

Vegetables:

2 cups sliced zucchini, sliced (about 1 large)
2 cups summer squash, sliced (about 1 large)
2 cups red onion, diced (about 1 medium)
2 cups eggplant, diced (about 1 small)
1 cup red bell pepper, diced (about 1 medium)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup marinara sauce

Polenta:

4 1/2 cup unsalted vegetable broth
1 1/2 cup quick-cooking polenta
1/4 teaspoon salt
1/4 teaspoon olive oil
Optional garnish: 1 cup non-dairy cheese shreds

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How to Prepare Polenta Veggie Bake [Vegan, Gluten-Free]

Preheat oven to 425°F. In a large roasting pan, combine zucchini, squash, red onion, eggplant, red pepper, oregano, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt and freshly ground pepper. Cook about 45 minutes or until vegetables are soft and browned on the edges. Remove from the oven and set aside. Lower oven to 400°F.
In a medium saucepan, bring vegetable broth to a boil. Stir in polenta and continue stirring 5-7 minutes until cooked. Add 1/4 teaspoon salt and freshly ground pepper. Remove from heat.
Coat the bottom of a 10-inch casserole dish with 1/4 teaspoon of olive oil. Spread polenta into the dish so that it's a smooth, even layer.
Layer cooked vegetables on top of the polenta. Top vegetables with marinara sauce, spreading evenly. Top with non-dairy cheese shreds, if you like.
Bake 30 minutes or until edges are bubbly. Remove from the oven. Let sit 5-10 minutes before serving.