Squash, Pepper and Polenta Casserole Recipe

Name: Squash, Pepper and Polenta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon unsalted butter; 1/2 tablespoon olive oil; 1 small onion, coarsely chopped; 1 red bell pepper, cut into 1/2 -inch dice; 2 small red-skinned new potatoes, peeled and cut into 1/4 -inch dice; 2 large garlic cloves, minced; 1 medium yellow squash, cut into 3/4 -inch dice; 1 medium zucchini, cut into 3/4 -inch dice; 1/2 cup polenta; 1/4 cup all-purpose flour; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon thyme leaves; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 1 cup milk; 2 large eggs; 6 tablespoons grated Gruyere cheese (2 ounces)

Servings: persons

1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small onion, coarsely chopped
1 red bell pepper, cut into 1/2 -inch dice
2 small red-skinned new potatoes, peeled and cut into 1/4 -inch dice
2 large garlic cloves, minced
1 medium yellow squash, cut into 3/4 -inch dice
1 medium zucchini, cut into 3/4 -inch dice
1/2 cup polenta
1/4 cup all-purpose flour
1/4 cup freshly grated Parmesan cheese
1 tablespoon thyme leaves
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup milk
2 large eggs
6 tablespoons grated Gruyere cheese (2 ounces)

1
Preheat the oven to 350.
2
Generously butter a 9-inch round baking dish.
3
In a large heavy skillet, melt the butter in the oil over moderately high heat.
4
Add the onion, bell pepper and potatoes and cook, stirring, for 3 minutes.
5
Stir in the garlic and cook until the vegetables are partially softened but not browned, about 2 minutes.
6
Add the squash and zucchini and cook, stirring, until almost tender, 4 to 5 minutes.
7
Set aside.
8
In a large bowl, toss together the polenta, flour, Parmesan, thyme, salt and pepper.
9
In a separate bowl, whisk together the milk and eggs, then whisk them into the polenta mixture until combined.
10
Stir the vegetables into the loose batter and spread it in the prepared baking dish.
11
Bake on the middle shelf of the oven for 25 to 30 minutes, or until firm.
12
Sprinkle the Gruyere on top and bake for about 7 minutes, or until golden around the edges.
13
Serve hot or at room temperature.

402

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 1/2 tablespoon unsalted butter, 1/2 tablespoon olive oil, 1 small onion, coarsely chopped, 1 red bell pepper, cut into 1/2 -inch dice, and more.

Yes, Squash, Pepper and Polenta Casserole falls under the Vegetarian 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!

Squash, Pepper and Polenta Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions