Polenta is a perfect alternative to pasta. My baked polenta recipe with vegetables and fresh mozzarella is both a healthy and hearty meal everyone will enjoy.
Polenta is wonderfully versatile, from creamy, to baked, to grilled. I always love it any way I make it. This polenta dish is easy to make and can be prepared in advance, just baking it before you are ready to serve.
I chose the vegetables I like best for this polenta recipe, but you can use any combination for a different and unique taste. I also recommend cooking some sausage/veggie sausage and adding it to the vegetables if you’re looking to add meat/protein to the dish. Otherwise stick to my recipe for a completely meatless meal. Delicious!
Baked vegetarian Polenta
2 cups quick polenta
4 cups vegetable broth
Bring broth to a boil. Lower heat and slowly add polenta, stirring until combined.
Remove from heat and continue to stir until no lumps remain.
Grease a two quart baking dish. Put polenta in baking dish. Set aside.
2 tablespoons olive oil
2 cloves garlic, crushed
1 shallot, chopped
8 ounces sliced mushrooms
2 large red peppers, sliced
1 can (14.5 ounces) diced tomatoes (I prefer no salt added)
1 tablespoon Italian seasonings
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
8 ounces fresh mozzarella, sliced
1/4 cup Parmesan cheese
Preheat oven to 375 F.
Heat oil in a pan. Add garlic and shallots, cooking until translucent.
Add mushrooms and peppers. Continue sauteing for five minutes on low heat, until vegetables are cooked.
Add diced tomatoes and simmer for five more minutes. Add Italian seasonings, salt and pepper.
Place vegetables on top of polenta. Top with mozzarella and Parmesan cheeses.
Bake 20 minutes, or until cheese is melted and bubbly.
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