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Savory Polenta Bake with Corn and Veggies – vegetarian recipe
Stav Kogan

Savory Polenta Bake with Corn and Veggies

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 a hearty, versatile, and crowd-pleasing vegetarian casserole.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (340 g / 12 oz) fresh or frozen corn kernels
  • 1 cup (150 g / 5.3 oz) chopped green bell pepper
  • 1/2 cup (75 g / 2.65 oz) chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml / 1 fl oz) vegetable oil
  • 2 16-ounce / 454g (16 oz) tubes refrigerated cooked polenta
  • 6 large eggs, lightly beaten
  • 1 tablespoon (15 g / 0.53 oz) stone-ground or Dijon mustard
  • 1 teaspoon (4 g / 0.14 oz) granulated sugar
  • 3/4 teaspoon (4 g / 0.14 oz) salt
  • 1/4 to 1/2 teaspoon (10 ml / 0.3 fl oz) coarse ground black pepper
  • 1 1/2 cups (90 g / 3.17 oz) soft bread crumbs, from about 2 slices of bread
  • 2 tablespoons (28 g / 0.99 oz) butter, melted
  • 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.
  • For a little heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the vegetables while they cook.

Method
 

  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.
  3. In a large skillet, heat the vegetable oil over medium heat.
  4. Add the corn, green pepper, onion, and garlic.
  5. Cook for about 5 minutes, stirring occasionally, until the vegetables are just tender.
  6. While the vegetables cook, crumble the cooked polenta into a large mixing bowl.
  7. Add the lightly beaten eggs, mustard, sugar, salt, and black pepper.
  8. Stir in the cooked vegetables until everything is well combined.
  9. Transfer the mixture to your prepared baking dish and spread evenly.
  10. In a small bowl, toss the soft bread crumbs with the melted butter until evenly coated.
  11. Sprinkle the buttery bread crumbs over the top of the polenta mixture.
  12. Bake uncovered for about 50 minutes, or until a knife inserted near the center comes out clean.
  13. Let it rest for a few minutes before serving.
  14. 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.

Nutrition

Calories: 185kcalCarbohydrates: 24gProtein: 7gFat: 7g

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