Are you craving a mouthwatering dish that's both gluten-free and packed with flavor? Look no further! This Baked Polenta and Vegetable Parmesan is about to become your new favorite go-to meal that combines the creamy richness of polenta with the vibrant freshness of mixed vegetables and gooey melted cheese. Perfect for busy weeknights or impressive weekend dinners, this recipe will transform your perception of gluten-free cooking from bland to absolutely spectacular!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup marinara sauce
- 1 cup mixed vegetables (zucchini, bell peppers, etc.)
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring continuously to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, for about 10-15 minutes until the polenta becomes thick and pulls away from the sides of the pan.
- Season the polenta with salt and pepper to taste. Pour the cooked polenta into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Chop the mixed vegetables into small, uniform pieces. If using zucchini and bell peppers, dice them into roughly 1/2 inch cubes.
- Spread the marinara sauce evenly over the polenta base. Distribute the chopped mixed vegetables on top of the sauce.
- Sprinkle the shredded mozzarella cheese generously over the vegetables, ensuring even coverage.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and slightly golden and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped basil leaves before serving.
- Cut into portions and serve hot as a main course or side dish. Can be accompanied by a fresh green salad.
Tips
- Whisk Constantly: When cooking polenta, continuous whisking is key to preventing lumps and achieving a smooth, creamy texture.
- Use High-Quality Broth: Since vegetable broth is the primary liquid, choose a flavorful, low-sodium broth to enhance the overall taste of your dish.
- Vegetable Prep Matters: Cut your vegetables into uniform sizes to ensure even cooking and a beautiful presentation.
- Cheese Selection: While mozzarella is recommended, feel free to experiment with other melting cheeses like provolone or a blend of Italian cheeses.
- Make It Ahead: This dish can be partially prepared in advance. Cook the polenta and assemble the base earlier in the day, then add toppings and bake when ready to serve.
- Garnish Generously: Fresh basil isn't just a garnish - it adds a burst of fresh flavor that elevates the entire dish.
- Let It Rest: Allowing the dish to rest for 5 minutes after baking helps it set and makes serving easier.
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
