Cheesy Grilled Vegetable Polenta Casserole Recipe

Name: Cheesy Grilled Vegetable Polenta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 160g yellow cornmeal (polenta grain); 960ml vegetable broth or salted water; 300g zucchini, sliced into ¼-inch rounds; 200g eggplant, sliced into rounds; 150g roasted red bell pepper, sliced into strips; 360ml homemade or store-bought tomato marinara sauce; 170g shredded low-moisture mozzarella or fresh mozzarella; 35g freshly grated Parmigiano-Reggiano; 30ml extra virgin olive oil & 1 tsp Italian seasoning

Jump to Recipe Step-by-Step

What makes this Cheesy Grilled Vegetable Polenta Casserole so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around yellow cornmeal, vegetable broth or salted water and zucchini, into ¼-inch rounds, this dish comes together in just 45 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.

Ingredients

6 servings

1 cup yellow cornmeal (polenta grain)
4 cups vegetable broth or salted water
2 medium zucchini, sliced into ¼-inch rounds
1 small eggplant, sliced into rounds
1 large roasted red bell pepper, sliced into strips
1.5 cups homemade or store-bought tomato marinara sauce
1.5 cups shredded low-moisture mozzarella or fresh mozzarella
⅓ cup freshly grated Parmigiano-Reggiano
2 tbsp extra virgin olive oil & 1 tsp Italian seasoning

Step-by-Step Instructions

In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in cornmeal polenta grain. Reduce heat to low and whisk constantly for 5 minutes until thick and creamy. **Stir in 2 tablespoons butter or olive oil and half the parmesan cheese**.

Heat a grill pan or cast-iron skillet over high heat with 1 tablespoon olive oil. Sear sliced zucchini and eggplant rounds for 3 minutes per side until charred tender with grill marks.

Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread cooked polenta smoothly over the bottom. Layer marinara sauce, grilled zucchini, eggplant, and roasted red pepper strips. **Top evenly with shredded mozzarella and remaining parmesan**.

Bake for 20 to 25 minutes until cheese is golden brown and bubbling around the edges. **Garnish with fresh torn basil leaves** and serve warm!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Pre-Made Tube Polenta Hack: Don't have time to cook polenta from scratch? Slice a pre-cooked tube of prepared polenta into rounds and layer them over the marinara sauce for a 20-minute shortcut!
Salting Eggplant Tip: Sprinkle sliced eggplant rounds with a pinch of salt 10 minutes before grilling to draw out excess moisture and bitter juices.
100% Gluten-Free Lasagna Alternative: Cornmeal polenta is naturally gluten-free, providing all the cozy satisfaction of traditional Italian lasagna without gluten!

1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Chef's Secret Pre-Made Tube Polenta Hack: Don't have time to cook polenta from scratch? Slice a pre-cooked tube of prepared polenta into rounds and layer them over the marinara sauce for a 20-minute shortcut!

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if My Cheesy Grilled Vegetable Polenta Casserole Vegetables Turn Soggy Instead of Crisp?: Avoid crowding your skillet or roasting pan. Trapped steam makes veggies soggy. Spread them across the pan with space between pieces so moisture evaporates and edges caramelize.
How to Deepen Savoriness Without Heavy Salt?: Add a splash of tamari, nutritional yeast, roasted garlic, or smoked paprika. These natural umami boosters satisfy the palate while keeping sodium in check.

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Storage, Freezing & Reheating Guidelines

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Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

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Frequently Asked Questions

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Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

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Nutrition Facts

Per serving (1 of 6)

340 Calories

42g Carbs 15% DV

14g Protein 28% DV

14g Fat 18% DV

6g Fiber 21% DV

620mg Sodium 27% DV

Carbs 49% Protein 16% Fat 35%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary Vegetarian & 100% Gluten-Free
Total Time 45 min
Yield 6 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Cheesy Grilled Vegetable Polenta Casserole

Ingredients

Step-by-Step Instructions

Cook Creamy Parmesan Polenta

Grill Zucchini & Eggplant Rounds

Layer Polenta, Grilled Veggies & Marinara