Best 2 Polenta Vegetable Casserole Recipes

Polenta Vegetable Casserole: A Nutritious and Flavorful Dish

Polenta Vegetable Casserole is a delectable and wholesome dish that combines the goodness of polenta with a medley of fresh vegetables, resulting in a hearty and comforting meal. This casserole is not only a culinary delight but also a nutritional powerhouse. The polenta, made from cornmeal, provides a substantial serving of complex carbohydrates, dietary fiber, and essential vitamins and minerals. The vegetables, such as zucchini, bell peppers, and spinach, add vibrant colors, diverse textures, and an abundance of vitamins, minerals, and antioxidants. Topped with a flavorful sauce made from diced tomatoes, herbs, and spices, this casserole becomes a symphony of flavors and textures. Whether served as a main course or a side dish, Polenta Vegetable Casserole is a satisfying and nutritious choice that appeals to both vegetarians and meat-eaters alike. This article offers three variations of the recipe, catering to different dietary preferences and taste buds. The Classic Polenta Vegetable Casserole is a crowd-pleaser, featuring a combination of zucchini, bell peppers, and spinach. The Vegan Polenta Vegetable Casserole is a plant-based delight, using vegetable broth and vegan cheese. The Spicy Polenta Vegetable Casserole adds a zesty kick with the addition of diced jalapeños and chili powder. With its versatility and deliciousness, Polenta Vegetable Casserole is a dish that deserves a place in every home cook's repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

POLENTA AND VEGETABLE CASSEROLE

Polenta and Vegetable Casserole image

This is an excellent polenta recipe with a Mexican kick!!

Provided by Karen Gallinetti

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) tube polenta, cut into 1/2 inch slices
1 (16 ounce) can black beans
1 (15 ounce) can kidney beans
1 (10 ounce) can whole kernel corn
1 onion, chopped
1 green bell pepper, chopped
1 small eggplant, peeled and cubed
6 fresh mushrooms, chopped
1 (1.27 ounce) packet dry fajita seasoning
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese
⅓ cup black olives

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.
Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 57.5 g, Cholesterol 12.1 mg, Fat 5 g, Fiber 14.8 g, Protein 17.8 g, SaturatedFat 2.2 g, Sodium 1633.4 mg, Sugar 6.4 g

POLENTA VEGETABLE CASSEROLE

POLENTA VEGETABLE CASSEROLE image

Categories Vegetable Dinner

Number Of Ingredients 19

Ingredients

2 cups fresh organic baby spinach
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup fresh tomatoes, chopped
1 cup fresh mushrooms, chopped
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
6 cloves garlic, chopped
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/8 cup water
3/4 jar pasta sauce, no or low salt
POLENTA
6 cups water
1 1/2 cups sundried tomatoes, soaked overnight & cut into small pieces
4 cloves garlic, minced
2 cups cornmeal

Steps:

Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.

Tips:

Use fresh vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so that they cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from cooking evenly.
Season the vegetables with salt, pepper, and other herbs and spices to taste.
Use a good quality polenta. This will make a big difference in the final dish.
Follow the cooking instructions on the polenta package carefully.
Serve the polenta vegetable casserole hot with a dollop of sour cream or grated Parmesan cheese.

Conclusion:

Polenta vegetable casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and it is also a good source of fiber, vitamins, and minerals. With a little planning and preparation, you can easily make this dish at home.