Description
A comforting, hearty bake featuring creamy polenta layered with roasted seasonal vegetables and topped with a crispy Parmesan crust.
Ingredients
Scale
For the Crust:
- 2 cups vegetable broth
- 1 cup polenta (coarse cornmeal)
- 1 cup heavy cream
- 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, garlic powder, thyme, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, reduce heat to low, and cook for 15-20 minutes, stirring frequently, until thick. Stir in heavy cream and season with salt and pepper.
- In a greased baking dish, spread half the polenta evenly. Layer with roasted vegetables, then top with remaining polenta. Sprinkle Parmesan and mozzarella cheeses over the top.
- Bake at 375°F (190°C) for 20-25 minutes until the cheese is golden and bubbly. Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
You can customize the seasonings to taste.