Roasted Vegetable and Ricotta Baked Polenta

• 2 cups polenta (coarse ground cornmeal)
• 6 cups water
• 1 teaspoon salt
• 2 cups mixed vegetables (zucchini, bell peppers, eggplant), diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
2. 2 Bring water and 1 teaspoon salt to a boil in a large pot. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, for about 20 minutes until thick.
3. 3 Toss diced vegetables with olive oil and oregano. Spread on a baking sheet and roast for 20 minutes.
4. 4 Stir garlic and black pepper into the cooked polenta. Spread half into the prepared baking dish.
5. 5 Layer roasted vegetables over the polenta. Dollop ricotta cheese on top.
6. 6 Spread remaining polenta over the ricotta. Sprinkle with Parmesan and red pepper flakes if using.
7. 7 Bake for 25 minutes until golden and bubbly.
8. 8 Garnish with chopped basil before serving.

Equipment

• Large pot
• Baking sheet
• 9x13 inch baking dish
• Whisk

Variations

• Add sautéed mushrooms for an earthy flavor.
• Substitute goat cheese for ricotta for a tangy twist.

Substitutions

• Use instant polenta and follow package instructions for quicker prep.
• Substitute mozzarella for Parmesan for a milder flavor.

Pairings

• Arugula salad with lemon vinaigrette
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté the vegetables before roasting.
• Use fresh herbs if available for a brighter taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh arugula salad.
• Pair with a glass of crisp white wine.

FAQ