Name: Recipe "Baked Polenta Pie"
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 1 tbsp olive oil; 0.5 onion (diced); 2 clove garlic (minced); 2 can crushed tomatoes; 0.125 tsp fennel seed; 0.5 tsp dried basil; 0.25 tsp dried oregano; Dash crushed red pepper; Pinch coarse salt and freshly ground black pepper; 1 zucchini (chopped); 1 yellow squash (chopped); 0.5 eggplant (chopped); 1 red pepper (chopped); Drizzle olive oil; salt and pepper (to season vegetables); 1 cup polenta; 3 cup milk (we used skim); 1 tbsp butter; 1 tsp sugar; 0.5 tsp coarse salt; 1 cup parmesan cheese (freshly grated); 2 cup mozzarella cheese (shredded)

Sticking to nutFree? Spaghetti or Pumpkin Chocolate Chip Bundt Cake fit right in.

How This Vegetarian Polenta Pie Became a Favorite

We finally got some snow, and I spent the day in the kitchen craving comfort food. I remembered a Baked Polenta Pie recipe from Bev Cooks that used Italian sausage, so I decided to make a vegetarian version. It’s like lasagna but with a thick, creamy polenta base, roasted vegetables, tomato sauce, and plenty of mozzarella and Parmesan. The house smelled incredible, and we didn’t talk during dinner. We were too busy devouring every gooey bite. Leftovers the next day were just as good.

Why You’ll Love This Baked Polenta Pie

The creamy polenta base soaks up the tomato sauce and gets slightly crispy edges where it meets the dish.
Roasted vegetables add natural sweetness and depth without any extra work.
It’s a one-dish meal that feeds a crowd and tastes even better reheated the next day.

Key Ingredients for Baked Polenta Pie

Polenta: Use coarse-ground polenta, not instant. It gives the right creamy texture and holds up during baking.
Parmesan cheese: Freshly grated melts better and has more flavor than pre-shredded. Avoid the canned stuff.
Fennel seed: Just a pinch adds a subtle licorice note that complements the tomato sauce. Don’t skip it.

Kitchen Tools for Baked Polenta Pie

Large skillet or saucepan for the tomato sauce
Baking sheet for roasting vegetables
Large pot for cooking polenta
2-quart casserole dish (9×9 or similar)
Whisk and wooden spoon
Box grater for fresh Parmesan

Tips for Making the Best Baked Polenta Pie

When cooking the polenta, add it slowly to the simmering milk while whisking constantly to prevent lumps. Once it starts to thicken, switch to a wooden spoon and stir until the polenta pulls away from the sides of the pot. That’s your sign it’s thick enough to hold its shape in the casserole. For the tomato sauce, let it simmer on low for the full 30 minutes so the fennel seed and herbs meld together. And when roasting the vegetables, spread them in a single layer on the baking sheet and stir once halfway through for even caramelization.

Expert Tips for a Perfect Polenta Pie

Use freshly grated Parmesan instead of pre-shredded. It melts more smoothly and gives a richer flavor. After baking, let the pie rest for 10 minutes before cutting. This allows the polenta to set so you get clean squares instead of a messy scoop. If you want a firmer texture, cook the polenta a minute or two longer until it’s very stiff before layering.

Assembling Baked Polenta Pie Ahead of Time

You can assemble the entire pie up to a day in advance. Prepare the polenta, sauce, and roasted vegetables as directed. Layer everything in the casserole dish, but do not bake. Cover tightly with foil and refrigerate. When you’re ready to eat, bake as directed. The rest time after baking is still important for clean slices.

Baked Polenta Pie Variations to Try

For a non-vegetarian version, brown some Italian sausage or ground beef and stir it into the tomato sauce before layering. Swap the vegetables based on what you have: mushrooms, bell peppers, or chopped broccoli all work well. You can also change up the cheese, try fontina or provolone instead of mozzarella. For a dairy-free option, use unsweetened almond milk in the polenta and a dairy-free cheese blend, though the texture will be less creamy.

What to Serve with Baked Polenta Pie

Serve this pie with a simple green salad dressed with lemon vinaigrette. The acidity cuts through the richness of the cheese and polenta. Crusty bread is also great for sopping up any extra tomato sauce on the plate. Garnish each square with fresh basil or parsley for a pop of color and freshness.

How to Store Leftover Baked Polenta Pie

Cover the dish tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 4 days. The flavors meld even more overnight, so leftovers are a treat.

Best Way to Reheat Baked Polenta Pie

Reheat in a 350°F oven, covered with foil, for about 15 to 20 minutes until warmed through. This keeps the polenta creamy and the cheese bubbly. For a quick fix, microwave individual portions on medium power for 2 to 3 minutes.

Frequently Asked Questions About Baked Polenta Pie

Can I use quick-cooking polenta?

Yes, but follow the package instructions for liquid ratios. Quick-cooking polenta may produce a slightly less creamy texture than coarse-ground polenta.

Can I substitute milk with water or broth?

You can, but the polenta will be less rich and creamy. Milk adds fat and flavor that help the dish feel indulgent. If using broth, choose a low-sodium one so the salt level stays balanced.

Can I use different vegetables?

Absolutely. Any sturdy roasting vegetable works, mushrooms, bell peppers, broccoli, or cauliflower. Just chop them to similar sizes so they cook evenly.

How do I prevent polenta from being lumpy?

Add the polenta slowly to the simmering milk while whisking constantly. If lumps still form, you can whisk vigorously or use an immersion blender to smooth them out.

Can I make this gluten-free?

Yes, polenta is naturally gluten-free. Just check that your brand is certified gluten-free if you have celiac disease, and ensure all other ingredients are gluten-free as well.

Recipe

Baked Polenta Pie

A thick and creamy layer of polenta is topped with roasted vegetables, tomato sauce, Parmesan, and mozzarella cheese and baked until bubbly.

mediumVegetarian

15 min

Prep Time

1 hr 5 min

Cook Time

1 hr 20 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

555 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
0.5 onion, diced
2 clove garlic, minced
2 can crushed tomatoes
0.125 tsp fennel seed
0.5 tsp dried basil
0.25 tsp dried oregano
Dash crushed red pepper
Pinch coarse salt and freshly ground black pepper
1 zucchini, chopped
1 yellow squash, chopped

0.5 eggplant, chopped
1 red pepper, chopped
Drizzle olive oil
salt and pepper, to season vegetables
1 cup polenta
3 cup milk, we used skim
1 tbsp butter
1 tsp sugar
0.5 tsp coarse salt
1 cup parmesan cheese, freshly grated
2 cup mozzarella cheese, shredded

Instructions

1
Preheat oven to 400 degrees F.
2
To make the tomato sauce, heat the olive oil over medium heat in a large pan. Add the onion and cook for 5 minutes, or until tender. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Season with salt and black pepper and let simmer for about 30 minutes over low heat.
3
While the sauce is simmering, roast the vegetables. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F.

4
In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Add half of the Parmesan cheese to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. Top with the other half of the parmesan.
5
Evenly spread the roasted vegetables on top of the polenta. Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Let rest for about 10 minutes. Cut into squares and serve warm.

Nutrition (per serving)

555kcal

Calorie breakdown

Protein27%149 kcal

Fat60%336 kcal

Carbohydrates13%72 kcal

How this was calculated — 21 of 22 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

onionOnions, raw0 kcal

garlicGarlic, raw15 kcal

crushed tomatoesTomatoes, grape, raw216 kcal

fennel seedSpices, fennel seed2 kcal

dried basilBasil, fresh1 kcal

dried oreganoSpices, oregano, dried3 kcal

crushed red pepperPeppers, sweet, red, raw0 kcal

coarse salt and freshly ground black pepperPepper, banana, raw0 kcal

zucchiniSquash, zucchini, baby, raw0 kcal

yellow squashSquash, winter, acorn, raw0 kcal

eggplantEggplant, raw0 kcal

red pepperPeppers, sweet, red, raw0 kcal

olive oilOil, corn, peanut, and olive9 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

milkMilk, buttermilk, fluid, whole446 kcal

butterButter, salted108 kcal

sugarSugars, brown19 kcal

coarse saltSalt, table0 kcal

parmesan cheeseCheese, parmesan, hard941 kcal

mozzarella cheeseCheese, mozzarella, whole milk1435 kcal

Serving size ≈ 383 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: baked, gluten-free, glutenFree, nutFree, Oven Baked, vegetarian

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