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Bistro-Style Baked Polenta with Veggies

A cozy, comforting dish made with creamy baked polenta topped with roasted vegetables and melted cheese. It’s warm, colorful, and full of flavor — perfect for a simple weeknight dinner or a relaxing weekend meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main dish
Cuisine: Bistro-Style, Italian-Inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

For the 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
  • 1 pinch red chili flakes optional
For Baking and Garnish:
  • 1/2 cup shredded mozzarella or vegan cheese
  • Fresh basil or parsley for garnish

Method
 

Step 1: Cook the Polenta
  1. In a saucepan, bring 4 cups of water or broth to a gentle boil.
  2. Slowly whisk in the polenta to avoid lumps.
  3. Reduce the heat to low and cook for 20–25 minutes, stirring often, until thick and creamy.
  4. Stir in butter and Parmesan, then season with salt and pepper.
  5. (If using instant polenta, it will cook in about 5–10 minutes.)
Step 2: Set the Polenta
  1. Spread the warm polenta evenly in a greased baking dish.
  2. Smooth the surface with a spatula.
  3. Let it cool and firm up for about 15 minutes.
Step 3: Roast the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. Toss the zucchini, bell pepper, onion, cherry tomatoes, and garlic with olive oil, herbs, and chili flakes.
  3. Spread them on a baking sheet and roast for 20 minutes, until tender and lightly caramelized.
Step 4: Assemble and Bake
  1. Spoon the roasted veggies over the set polenta.
  2. Sprinkle the top with shredded mozzarella.
  3. Bake at 375°F (190°C) for 15 minutes, until cheese is melted and bubbly.
Step 5: Serve and Enjoy
  1. Let the dish rest for 5 minutes before cutting.
  2. Garnish with fresh basil or parsley.
  3. Serve warm — it pairs perfectly with a green salad or a glass of wine.

Notes

  • Use vegetable broth instead of water for a deeper flavor.
  • You can prep the polenta a day before — just keep it covered in the fridge.
  • Add a bit of chili or tomato sauce if you want a spicier flavor.
  • For a vegan version, replace butter and cheese with your favorite plant-based alternatives.
  • The leftovers reheat beautifully the next day — great for lunchboxes!