Bistro-Style Baked Polenta with Veggies

There’s something comforting about a dish that feels both rustic and refined — and this bistro-style baked polenta with veggies checks both boxes.

Think of it as your cozy night-in version of a restaurant favorite: creamy, golden baked polenta layered with roasted vegetables, fresh herbs, and a touch of melted cheese. The kind of meal that makes you feel warm inside — without spending hours stirring a pot.

I first made this on a chilly evening when I had leftover polenta from the night before and a fridge full of roasted veggies. A little baking magic later, it turned into one of my most-loved polenta recipes.

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Why You’ll Love This Recipe

• It’s hearty yet healthy. Loaded with colorful vegetables and satisfying polenta, it feels indulgent but isn’t heavy.
• A great way to use leftovers. Leftover roasted veggies or even last night’s polenta? This dish gives them a delicious second life.
• Customizable. Keep it vegetarian, make it vegan, or add your favorite cheese for extra richness.
• Perfect for meal prep. It reheats beautifully, so it’s great for weekday lunches or cozy dinners.

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What Is Polenta?

Polenta is a classic Italian staple made from ground cornmeal. When cooked, it becomes creamy and slightly sweet — like the Italian cousin of mashed potatoes.

You can serve it soft and spoonable or let it firm up to slice and bake. In this recipe, we’re doing the latter: spreading it into a pan, baking it until golden, then topping it with savory vegetables.

It’s one of those simple ingredients that can feel downright fancy when baked right.

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Ingredients You’ll Need

For the creamy polenta base:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 2 tbsp butter (or olive oil for vegan version)
• 1/2 cup grated Parmesan or vegan cheese substitute
• Salt and pepper to taste

For the veggie topping:

• 1 zucchini, chopped
• 1 bell pepper, diced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• Optional: a pinch of red chili flakes (for a little kick)

For baking:

• 1/2 cup shredded mozzarella or vegan cheese alternative
• Fresh basil or parsley for garnish

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Step-by-Step Instructions

Step 1: Make the polenta

Bring the water (or broth) to a gentle boil in a saucepan. Slowly whisk in the polenta to prevent lumps.
Reduce heat to low and stir frequently for about 20–25 minutes, until it’s thick and creamy.

Once cooked, stir in butter and Parmesan. Season with salt and pepper.

If you’re using instant polenta, it’ll cook in about 5–10 minutes — a real weeknight lifesaver.

Step 2: Set and slice

Spread the warm polenta evenly into a greased baking dish. Smooth the surface with a spatula.
Let it cool and firm up for about 15 minutes while you prep your veggies.

Step 3: Roast your veggies

Preheat the oven to 400°F (200°C).
Toss the zucchini, bell pepper, onion, tomatoes, and garlic with olive oil, herbs, salt, and chili flakes.
Spread them on a sheet pan and roast for 20 minutes until tender and slightly caramelized.

Step 4: Assemble and bake

Spoon the roasted veggies over your set polenta. Sprinkle cheese on top.
Bake for 15 minutes at 375°F (190°C) until the cheese melts and everything looks golden and bubbly.

Step 5: Serve and enjoy

Let it rest for 5 minutes before slicing. Garnish with fresh basil or parsley.
Serve warm with a green salad or a drizzle of balsamic glaze.

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Tips for the Best Baked Polenta

• Use broth instead of water for extra flavor.
• Don’t rush the cooling step. Firm polenta slices better and holds its shape in the oven.
• Add protein. Toss in chickpeas, white beans, or shredded chicken for a fuller meal.
• Make it vegan. Just swap the cheese and butter for plant-based versions — it’s equally delicious.
• Use leftovers wisely. This is one of those leftover polenta recipes that tastes even better the next day.

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Variations to Try

• Polenta Casserole: Layer in tomato sauce and mozzarella for a lasagna-style bake.
• Spicy Polenta Pie: Add roasted jalapeños or a spoon of chili sauce for bold flavor.
• Mediterranean Version: Use eggplant, olives, and feta instead of mozzarella.
• Creamy Polenta Base: Skip the firm bake and serve it soft with roasted veggies on top.

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How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, bake at 350°F (175°C) for 10–15 minutes or microwave individual slices.

Polenta thickens as it cools, so you can add a splash of broth or milk when reheating if you prefer a creamier texture.

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Serving Ideas

• Pair it with a glass of red wine and a side salad for a cozy dinner.
• Cut into squares for a simple lunchbox meal.
• Serve alongside roasted chicken or grilled fish for extra protein.

This baked polenta recipe also works beautifully as a side dish at dinner parties — a little unexpected, yet completely comforting.

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Why This Dish Feels “Bistro-Style”

It’s the kind of dish you’d find tucked on the menu at a small, cozy café — hearty, simple, and elegant in its own way.
But the best part? You can make it in your kitchen with pantry staples and fresh vegetables.

There’s a certain charm in making something that looks impressive but doesn’t demand too much. Like a quiet weeknight victory that tastes better than takeout.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes! You can make the polenta a day ahead and refrigerate it in the baking dish. Add toppings and bake when ready to serve.

2. What other vegetables work well in this?
Almost anything! Mushrooms, spinach, eggplant, or roasted carrots all fit right in.

3. How do I make it extra creamy?
Add a splash of cream or a little extra butter when cooking the polenta. Stir often for that smooth, dreamy texture.

4. Can I freeze baked polenta?
Absolutely. Cut into slices, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best results.

5. Is this recipe vegan?
It can be! Just replace the butter and cheese with vegan alternatives.