Polenta Veggie Stack

Elevate your vegetarian dining experience with this stunning Polenta Veggie Stack—a visually striking and flavor-packed dish that combines creamy Parmesan-infused polenta with layers of roasted zucchini, eggplant, and sweet red bell peppers, all topped with a vibrant homemade tomato-garlic sauce. Perfect for a hearty weeknight dinner or an impressive meatless main course, this recipe showcases rich textures and Mediterranean-inspired flavors. The oven-roasted vegetables bring a caramelized depth, while fresh basil adds a burst of aromatic freshness. Easy to assemble and ideal for entertaining, this dish is naturally gluten-free and customizable for various dietary needs. Try this Polenta Veggie Stack for a wholesome, gourmet twist on comfort food!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Polenta (coarse ground)
• 4 cups Water
• 1 teaspoon Salt
• 2 tablespoons Unsalted butter
• 1 cup Parmesan cheese, grated
• 2 tablespoons Olive oil
• 2 Zucchini, sliced lengthwise
• 1 Eggplant, sliced lengthwise
• 1 Red bell pepper, cut into strips
• 3 Tomatoes, diced
• 2 Garlic cloves, minced
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh basil, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly whisk in the polenta.

Step 2

Reduce the heat to low and cook, stirring frequently, for 25-30 minutes or until the polenta is thick and creamy.

Step 3

Remove the polenta from heat and stir in the butter and Parmesan. Transfer the polenta to a parchment-lined baking sheet, spreading it evenly to about 1/2 inch thick. Allow it to cool and set for 20 minutes.

Step 4

Meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 5

Arrange the zucchini, eggplant, and red bell pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with black pepper, and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Step 6

In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.

Step 7

Stir in the diced tomatoes, oregano, and a pinch of salt. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.

Step 8

Use a round cookie cutter to cut the set polenta into discs. Alternatively, cut into squares for ease.

Step 9

In a serving dish, layer a polenta disc, followed by roasted vegetables, a spoonful of tomato sauce, and a few pieces of chopped basil. Repeat layers until all ingredients are used.

Step 10

Serve warm and enjoy your Polenta Veggie Stack.

Nutrition Facts

Serving size	(2087.8g)

Amount per serving	% Daily Value*
Calories	1828.7

Total Fat 82.3g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 142mg	0%
Sodium 3794.0mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 21.0g	0%
Total Sugars 22.1g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 1085.5mg	0%
Iron 7.0mg	0%
Potassium 2174.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 12.7%

Carbs: 47.8%