Spiced Vegetable Polenta Bake Recipe

Name: Spiced Vegetable Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup polenta; 1 cup fresh flat-leaf parsley leaves; 1/4 cup grated Parmesan cheese; 2 1/4 lbs pumpkin or butternut squash, peeled, seeded and diced; 1 None red onion, cut into thin wedges; 2 tbsp oil; 2 tsp paprika; 4 stalks fresh lemon thyme; 9 oz cherry tomatoes, quartered; 2 tbsp pine nuts; 4 None eggs; 1/2 cup light cream; 2/3 cup ricotta cheese; None None Salad, to serve; None None FOR THE PESTO; 1 cup fresh basil leaves; 1/4 cup pine nuts; 1/4 cup finely grated Parmesan cheese; 1 clove garlic, peeled; 1/3 cup olive oil

Servings: persons

1/2 cup polenta
1 cup fresh flat-leaf parsley leaves
1/4 cup grated Parmesan cheese
2 1/4 lbs pumpkin or butternut squash, peeled, seeded and diced
1 None red onion, cut into thin wedges
2 tbsp oil
2 tsp paprika
4 stalks fresh lemon thyme
9 oz cherry tomatoes, quartered
2 tbsp pine nuts
4 None eggs
1/2 cup light cream
2/3 cup ricotta cheese
None None Salad, to serve
None None FOR THE PESTO
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup finely grated Parmesan cheese
1 clove garlic, peeled
1/3 cup olive oil

1
Preheat the oven to 400u00b0F. Lightly grease a 13 x 9-inch baking dish.
2
Bring 2 cups water to a boil in a medium saucepan. Gradually add polenta, stirring constantly. Reduce heat to low; simmer for 5-10 mins, until the polenta has thickened.
3
Stir in parsley and Parmesan cheese. Spoon into prepared baking dish, smoothing top. Cool, then refrigerate for 1 hour, or until firm.
4
Combine pumpkin, onion, oil, paprika and thyme in a large roasting pan. Roast for 25-30 mins, until tender. Reduce oven temperature to 350u00b0F. Spoon vegetables over polenta.
5
Whisk eggs and cream in a medium bowl. Season to taste. Pour over vegetables and dot with ricotta. Bake for 30-35 mins, until golden.
6
Meanwhile, for the pesto, process or pound all ingredients together. Serve polenta bake with pesto and salad.

2687

kcal

Calories

281

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1/2 cup polenta, 1 cup fresh flat-leaf parsley leaves, 1/4 cup grated Parmesan cheese, 2 1/4 lbs pumpkin or butternut squash, peeled, seeded and diced, and more.

Yes, Spiced Vegetable Polenta Bake falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spiced Vegetable Polenta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions