Polenta Veggie Bake (Gluten-Free) Recipe

Name: Polenta Veggie Bake (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh asparagus, cut from root to spear; 5 stalks green onions, sliced; 1 small yellow squash, cut up; ¼ cup bell pepper, tri-color bell pepper slices (you can use frozen and drain); 12 lb ground chicken or 12 lb ground meat, of choice; ¼ cup pasta sauce (taste depending); ¼ cup mozzarella cheese (taste depending); 1 (16 ounce) package basil and garlic prepared polenta; salt & pepper; extra virgin olive oil, for greasing and drizzling

Servings: persons

1
Pre-heat oven to 375.
2
Grease a small square pyrex (9x9 or 8x8.
3
).
4
Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.
5
Spread pasta sauce over polenta to lightly cover; set aside.
6
Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.
7
Add chopped green onions, salt & pepper to browned meat and incorporate.
8
Take chopped asparagus, squash, and tri-color peppers and add to the saute pan.
9
Drizzle a little more oil over the veggies and put heat back on low.
10
Stir just until incorporated, but not cooked.
11
Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.
12
Cover with foil.
13
Cook in oven for 40-45 minutes and enjoy!

2418

kcal

Calories

Fat

Carbs

429

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch fresh asparagus, cut from root to spear, 5 stalks green onions, sliced, 1 small yellow squash, cut up, ¼ cup bell pepper, tri-color bell pepper slices (you can use frozen and drain), and more.

Yes, Polenta Veggie Bake (Gluten-Free) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Veggie Bake (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions