Polenta & Vegetable Bake

December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.1 (123 votes)

This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.

"Great dish! I made a variation on the grill last night and it came out great. I brushed all the veggies with olive oil, italian seasoning and salt and pepper and grilled them. Lightly coated the polenta rounds and grilled them on my...
Polenta & Vegetable Bake

18 Reviews for Polenta & Vegetable Bake


This was delicious! I also used Trader Joe's organic polenta. Instead of using fresh spinach, I simply used a box of the frozen chopped variety. I didn't think I liked polenta, but the use in this dish gives it texture and makes you think you have more cheese in the dish than you do!


Yum. It was delicious. Used Trade Joe's Organic Polenta that comes in the roll. Worked perfectly. Added squash and mushrooms...didn't use spinach.


This was very good. My husband LOVED it.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner