Pumpkin Polenta Bake

    40 minutes

    Here's a great vegetarian main dish of fresh summer vegetables paired with creamy polenta baked in spaghetti sauce and topped with cheese.

    147 people made this

    Serves: 6 

    • 3 carrots, sliced
    • 1 large zucchini, sliced
    • 1 butternut pumpkin, sliced
    • 1 red onion, chopped
    • 1 red capsicum, chopped
    • 1 cup tomato spaghetti sauce
    • 4 tablespoons olive oil
    • 1 pinch garlic salt
    • ground black pepper to taste
    • 1 1/2 cups grated mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 500g baked polenta

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Saute carrots, zucchini, pumpkin, onion and capsicum in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
    3. Cut polenta into 5cm squares and season with garlic salt and pepper. Heat enough oil in a medium frypan so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side.
    4. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
    5. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

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    Reviews in English (120)


    Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.  -  19 Mar 2007  (Review from Allrecipes USA and Canada)


    I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).  -  11 Jun 2007  (Review from Allrecipes USA and Canada)


    This was an easy and delicious summer dinner; we just melted the cheese under the broiler, so the polenta stayed crispy under the marinara sauce.  -  17 Jul 2006  (Review from Allrecipes USA and Canada)