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ke with Roasted Veggies & Parmesan Crust Recipe

ke with Roasted Veggies & Parmesan Crust Recipe
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★★★★★

4.7 from 25 reviews

This Layered Creamy Polenta Bake with Roasted Veggies & Parmesan Crust is a comforting, flavorful vegetarian dish that combines smooth, cheesy polenta with a medley of roasted vegetables and a crispy Parmesan breadcrumb topping. Perfect as a hearty main or a side, it’s easy to prepare and packed with textures and savory notes.

Ingredients

Scale

Creamy Polenta

  • 1 cup polenta (170 g)
  • 4 cups vegetable broth or water (960 ml)
  • 1 tablespoon butter (15 g)
  • 1/2 cup grated Parmesan cheese (45 g)
  • 1/2 teaspoon salt (3 g)

Roasted Veggies

  • 2 cups mixed vegetables (zucchini, bell pepper, red onion, mushrooms) (300 g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)

Parmesan Crust

  • 1/3 cup grated Parmesan cheese (30 g)
  • 1/4 cup breadcrumbs (30 g)

Optional Garnish

  • Fresh thyme or basil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the polenta dish.
  2. Roast Vegetables: Toss the mixed vegetables with olive oil, salt, and black pepper until evenly coated. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  3. Cook Polenta: While the veggies roast, bring the vegetable broth or water to a boil in a pot. Gradually whisk in the polenta and simmer, stirring continuously to prevent lumps, until thickened and creamy, about 10-15 minutes.
  4. Finish Polenta: Stir the butter, grated Parmesan cheese, and salt into the cooked polenta until smooth and well combined.
  5. Assemble Layers: In a baking dish, spread a layer of creamy polenta, followed by a layer of the roasted vegetables. Repeat layering if desired, finishing with polenta on top.
  6. Add Parmesan Crust: Mix the grated Parmesan cheese with the breadcrumbs and sprinkle evenly over the top of the layered dish.
  7. Bake: Place the assembled bake in the oven and bake for 20 to 25 minutes, or until the top is golden and crispy.
  8. Garnish and Serve: Remove from oven, garnish with fresh thyme or basil if using, and serve warm.

Notes

  • You can use water instead of vegetable broth, but broth adds more flavor.
  • For a gluten-free option, replace breadcrumbs with gluten-free crumbs or crushed nuts.
  • Feel free to swap vegetables according to seasonality or preference.
  • Leftovers reheat well in the oven or microwave.
  • This dish can be made vegan by substituting butter with vegan margarine and using nutritional yeast instead of Parmesan.

Nutrition

Keywords: polenta bake, creamy polenta, roasted vegetables, Parmesan crust, vegetarian dinner, easy bake, Italian-inspired dish

Find it online: https://maicook.com/ke-with-roasted-veggies-and-parmesan-crust-recipe/