Savory Polenta Bake with Corn and Veggies turns a tube of refrigerated polenta into a big, spoonable casserole with corn and peppers baked right through. A spoonful of mustard and a pinch of sugar keep it balanced. It serves twelve, which makes it my holiday-sides workhorse.
Craving a dish that’s pure comfort in a casserole? Look no further! This Savory Polenta Bake is a delightful medley of creamy polenta, sweet corn, and tender veggies, all crowned with a golden, buttery breadcrumb topping. It’s hearty enough to be the star of your dinner table, yet versatile enough to serve as a stunning side or a weekend brunch favorite. Get ready to fall in love with this easy, crowd-pleasing recipe!
Ingredients
• 2 cups / 340g (12 oz) fresh or frozen corn kernels
• 1 cup / 150g (5.3 oz) chopped green bell pepper
• 1/2 cup / 75g (2.65 oz) chopped onion
• 2 cloves garlic, minced
• 2 tablespoons / 30ml (1 fl oz) vegetable oil
• 2 16-ounce / 454g (16 oz) tubes refrigerated cooked polenta
• 6 large eggs, lightly beaten
• 1 tablespoon / 15g (0.53 oz) stone-ground or Dijon mustard
• 1 teaspoon / 4g (0.14 oz) granulated sugar
• 3/4 teaspoon / 4g (0.14 oz) salt
• 1/4 to 1/2 teaspoon (10 ml) coarse ground black pepper
• 1 1/2 cups / 90g (3.17 oz) soft bread crumbs, from about 2 slices of bread
• 2 tablespoons / 28g (0.99 oz) butter, melted
Instructions
1. PREP: 25 minutesBAKE: 50 minutesOVEN: 325°F (165°C) / 165°CMAKES: 12 servings
2. Preheat your oven to 325°F (165°C). Lightly grease a 2-quart rectangular baking dish. In a large skillet, heat the vegetable oil over medium heat. Add the corn, green pepper, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are just tender.
3. While the vegetables cook, crumble the cooked polenta into a large mixing bowl. Add the lightly beaten eggs, mustard, sugar, salt, and black pepper. Stir in the cooked vegetables until everything is well combined. Transfer the mixture to your prepared baking dish and spread evenly.
4. In a small bowl, toss the soft bread crumbs with the melted butter until evenly coated. Sprinkle the buttery bread crumbs over the top of the polenta mixture. Bake uncovered for about 50 minutes, or until a knife inserted near the center comes out clean. Let it rest for a few minutes before serving.
Nutritional Information
• PER SERVING: 185 calories, 7 g (0.25 oz) total fat (2 g / 0.07 oz saturated fat), 111 mg cholesterol, 551 mg sodium, 24 g (0.85 oz) carbohydrates, 3 g (0.11 oz) fiber, 7 g (0.25 oz) protein.
Pro Tips
• For a cheesy twist, fold 1 cup (112g / 4 oz) of shredded sharp cheddar, Monterey Jack, or Gruyère cheese into the polenta mixture before baking.
• Assemble the casserole without the breadcrumb topping up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes.
• Stir in 1/4 cup (960 ml) of fresh chopped herbs like parsley, chives, or basil along with the vegetables for an extra layer of fresh flavor.
• For a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the vegetables while they cook.
FAQ
Q: Can I make this polenta bake vegan
A: Yes, you can adapt this recipe to be vegan. Replace the 6 large eggs with a vegan egg substitute equivalent, such as a commercial liquid replacer or about 1.5 cups (360 ml) of a tofu-based scramble mix. For the topping, use plant-based butter or olive oil. If adding cheese, be sure to use a dairy-free variety.
Q: How can I add more protein to this vegetarian casserole
A: To boost the protein, consider adding 1 cup (240 ml) of rinsed and drained black beans, chickpeas, or white beans to the polenta mixture. You can also increase the protein by folding in 1 cup (240 ml) of shredded high-protein cheese like Gruyère or adding a cup of crumbled firm tofu along with the sautéed vegetables.
Q: Is this savory polenta bake gluten-free
A: The polenta base is naturally gluten-free, but the breadcrumb topping is not. To make the entire dish gluten-free, simply substitute the soft bread crumbs with your favorite gluten-free bread crumbs or crushed gluten-free crackers. Always double-check that your brand of tube polenta is certified gluten-free to avoid cross-contamination.
Q: How do I store and reheat leftover polenta bake
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual slices in the microwave or place the casserole dish back in a 325°F (165°C) oven for 15-20 minutes, or until heated through. The topping will re-crisp nicely in the oven.
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Savory Polenta Bake with Corn and Veggies
Ingredients
Method
- PREP: 25 minutesBAKE: 50 minutesOVEN: 325°F (165°C) / 165°CMAKES: 12 servings
- Preheat your oven to 325°F (165°C). Lightly grease a 2-quart rectangular baking dish.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the corn, green pepper, onion, and garlic.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are just tender.
- While the vegetables cook, crumble the cooked polenta into a large mixing bowl.
- Add the lightly beaten eggs, mustard, sugar, salt, and black pepper.
- Stir in the cooked vegetables until everything is well combined.
- Transfer the mixture to your prepared baking dish and spread evenly.
- In a small bowl, toss the soft bread crumbs with the melted butter until evenly coated.
- Sprinkle the buttery bread crumbs over the top of the polenta mixture.
- Bake uncovered for about 50 minutes, or until a knife inserted near the center comes out clean.
- Let it rest for a few minutes before serving.
- Stir in 1/4 cup (960 ml) of fresh chopped herbs like parsley, chives, or basil along with the vegetables for an extra layer of fresh flavor.
