If you are dreaming of a cozy, soul-satisfying dish that brings together creamy textures, vibrant veggies, and a crispy, cheesy top, then the ke with Roasted Veggies & Parmesan Crust is your new best friend in the kitchen. This layered polenta bake is a stunning combination of smooth, rich polenta baked alongside perfectly roasted vegetables and crowned with a golden Parmesan crust. Every bite offers a warm hug of flavors and textures that feel both rustic and elegantly comforting, making it a perfect centerpiece for any weeknight dinner or special gathering.

ke with Roasted Veggies & Parmesan Crust Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step to creating the delightful flavors in this dish. Each element plays a vital role, from the creamy base to the roasted vibrancy and the irresistible Parmesan topping.

Polenta (1 cup): The hearty base that transforms into a creamy, comforting layer when cooked with broth.
Vegetable broth or water (4 cups): Provides the perfect liquid to cook the polenta to its luscious consistency.
Butter (1 tablespoon): Adds richness and helps create a silky texture in the polenta.
Grated Parmesan cheese (½ cup + ⅓ cup for crust): Brings savory depth and the iconic golden crust on top.
Salt and pepper: Essential for seasoning both veggies and polenta to highlight their natural flavors.
Mixed vegetables (2 cups): A colorful medley like zucchini, bell peppers, red onion, and mushrooms that roast beautifully for sweet, caramelized bites.
Olive oil (2 tablespoons): Helps the veggies roast to tender, slightly crispy perfection.
Breadcrumbs (¼ cup): Creates a delightful crunch in the Parmesan crust topping.
Fresh thyme or basil (optional garnish): For an herbaceous aromatic lift when serving.

How to Make ke with Roasted Veggies & Parmesan Crust

Step 1: Roast the Veggies

Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss your mixed vegetables in olive oil, sprinkle with salt and pepper, and spread them evenly on a baking sheet. Roast the veggies for about 20 minutes until they become tender, slightly caramelized, and bursting with flavor. Roasting intensifies their natural sweetness, adding a deep flavor that perfectly complements the creamy polenta.

Step 2: Prepare the Creamy Polenta

While the veggies roast, bring your vegetable broth or water to a gentle simmer in a large saucepan. Gradually whisk in the polenta to prevent lumps. Stir frequently until the polenta thickens to a luscious, creamy consistency—this usually takes 20 to 25 minutes. Then, fold in butter, grated Parmesan cheese, and a touch of salt. This step transforms the polenta into a smooth, rich bed that balances the roasted veggies beautifully in the final dish.

Step 3: Assemble the Layers

In a baking dish, start by spreading a layer of creamy polenta, followed by an even layer of the roasted vegetables. Repeat these layers until all ingredients are used up, finishing with a final layer of polenta on top. This layering not only looks lovely but ensures every forkful delivers a taste of both dreamy polenta and flavorful roasted veggies.

Step 4: Create the Parmesan Crust

Mix grated Parmesan and breadcrumbs together, then evenly sprinkle the mixture over the top layer of polenta. This coating will bake into a golden, crunchy crust, adding irresistible texture and an extra punch of cheesy goodness that makes the ke with Roasted Veggies & Parmesan Crust utterly addictive.

Step 5: Bake to Perfection

Place the assembled dish in the preheated oven and bake for 20 to 25 minutes. The Parmesan crust will turn beautifully golden and crisp while the whole dish heats through. Once out of the oven, let it rest for a few minutes—this helps everything set perfectly before serving.

How to Serve ke with Roasted Veggies & Parmesan Crust

Garnishes

A sprinkle of fresh thyme or basil leaves adds an aromatic burst and a pop of green that brightens the whole dish. These herbs complement the savory flavors and elevate the presentation effortlessly.

Side Dishes

Serve alongside a fresh green salad with a tangy vinaigrette or some crusty bread to scoop up every last bit of creamy polenta. Light sides balance the richness, making your meal feel complete and wholesome.

Creative Ways to Present

For a fun twist, try serving the ke with Roasted Veggies & Parmesan Crust in individual ramekins. This creates a charming, personalized presentation perfect for dinner parties. You can also layer it in a clear glass dish to showcase the beautiful colors and textures of the layers—both visually stunning and mouthwateringly delicious.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually marry even better after resting, making it a great make-ahead meal.

Freezing

If you want to save portions for later, freeze the ke with Roasted Veggies & Parmesan Crust by wrapping it tightly in plastic wrap and aluminum foil. It will keep well for up to 2 months. To prevent sogginess, consider freezing before baking and baking straight from frozen, adding extra baking time.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through and the crust crisps back up. Avoid microwaving as it can make the crust soggy and the polenta a bit rubbery.

FAQs

Can I use different vegetables for the roasted veggies?

Absolutely! This recipe is wonderfully versatile. You can use any mix of vegetables you love or have on hand, such as cherry tomatoes, carrots, or eggplant. Just adjust roasting time as needed for different veggies.

Is there a way to make this dish vegan?

Yes! Substitute the butter with vegan margarine or olive oil, use vegetable broth, and replace Parmesan with a plant-based cheese alternative or nutritional yeast for a cheesy flavor.

Can I prepare the polenta ahead of time?

Definitely! You can cook the polenta a day in advance and refrigerate it. When ready to assemble, warm it slightly or stir gently before layering to ensure it’s creamy.

What if I don’t have polenta—can I use cornmeal instead?

Traditional polenta is made from coarse cornmeal, so you can use it if it’s labeled coarse or medium grind. Finer cornmeal might alter the texture, so the consistency of your creamy polenta will be different.

How do I get a crispy crust every time?

Make sure to evenly spread the Parmesan and breadcrumbs mixture on top and bake in a preheated oven. If you want extra crispiness, you can broil the top for 1–2 minutes at the end, but watch carefully to avoid burning.

Final Thoughts

There is something truly magical about the ke with Roasted Veggies & Parmesan Crust—it’s comfort food elevated with fresh veggies and a crispy, cheesy finish that makes every bite feel special. Whether you’re cooking for family or friends, this dish brings warmth, color, and so much flavor to the table. I can’t wait for you to enjoy this comforting, crowd-pleasing bake as much as I do—it’s a guaranteed winner every time!