Rustic Grilled Vegetable & Creamy Polenta Casserole

Name: Rustic Grilled Vegetable & Creamy Polenta Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 180 g Coarse yellow cornmeal (polenta); 960 ml Vegetable broth or water; 60 g Parmigiano-Reggiano cheese, freshly grated; 30 g Unsalted butter; 1 each (450g) Zucchini, Japanese eggplant, and red bell pepper, sliced and grilled; 350 ml San Marzano marinara sauce; 200 g Shredded whole-milk mozzarella cheese; 15 g + 3g Fresh basil leaves & dried oregano

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What makes this Rustic Grilled Vegetable & Creamy Polenta Casserole Recipe so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around coarse yellow cornmeal, vegetable broth or water and parmigiano-reggiano cheese, freshly, 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 Coarse yellow cornmeal (polenta)
4 cups Vegetable broth or water
3/4 cup Parmigiano-Reggiano cheese, freshly grated
2 tbsp Unsalted butter
1 zucchini, 1 eggplant, 1 pepper Zucchini, Japanese eggplant, and red bell pepper, sliced and grilled
1.5 cups San Marzano marinara sauce
2 cups Shredded whole-milk mozzarella cheese
2 tbsp basil, 1 tsp oregano Fresh basil leaves & dried oregano

Step-by-Step Instructions

Bring broth to a boil in a saucepan. Whisk in cornmeal; reduce heat to low and **whisk for 8 minutes** until thick. Stir in butter, parmesan, and salt.

Toss sliced zucchini, eggplant, and bell peppers with 1 tbsp olive oil. Sear in a grill pan for **4 minutes per side** until charred and tender.

Spread creamy polenta in bottom of a 9x13 baking dish. Top with marinara sauce, grilled vegetables, and shredded mozzarella.

**Bake at 375°F (190°C) for 20 minutes** until mozzarella is melted and bubbling with golden brown spots. Garnish with fresh basil.

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Chef Amara’s Kitchen Secrets & Pro Tips

Grilling the vegetables before assembling removes excess water so the casserole stays thick and sliceable.
Let rest for 10 minutes after baking so the polenta sets cleanly for serving.

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: Grilling the vegetables before assembling removes excess water so the casserole stays thick and sliceable.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if My Rustic Grilled Vegetable & Creamy Polenta Casserole Recipe 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.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 6)

320 Calories

38g Carbs 14% DV

14g Protein 28% DV

14g Fat 18% DV

4g Fiber 14% DV

580mg Sodium 25% DV

Carbs 46% Protein 17% Fat 37%

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

Quick Info

Cuisine Italian
Dietary Vegetarian, Gluten-Free
Total Time 45 min
Yield 6 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Rustic Grilled Vegetable & Creamy Polenta Casserole Recipe

Ingredients

Step-by-Step Instructions

Cook Creamy Polenta

Grill Vegetables

Layer Casserole