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Polenta With Roasted Vegetables

A comforting and healthy meal
Polenta With Roasted Vegetables recipe - The Daily Meal
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Research has found that the Mediterranean diet is linked to a healthy heart. The diet is rich in vegetables, fish, olive oil and nuts. Thinking of switching or adopting some of the principals of the Mediterranean diet? Here is a delicious recipe to get you started. —Andrea K. Walker, Chicago Tribune

This recipe is by the Mayo Clinic and was originally published in the Chicago Tribune.

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 1 small eggplant, peeled, cut into 1/4-inch slices
  • 1 small yellow zucchini, cut into 1/4-inch slices
  • 1 small green zucchini, cut into 1/4-inch slices
  • 6 medium mushrooms, sliced
  • 1 sweet red pepper, seeded, cored and cut into chunks
  • 2 Tablespoons plus 1 teaspoon extra-virgin olive oil
  • 6 Cups water
  • 1 1/2 Cup coarse polenta (corn grits)
  • 2 Teaspoons trans-free margarine
  • 1/4 Teaspoon cracked black pepper
  • 10 Ounces frozen spinach, thawed
  • 2 plum (Roma) tomatoes, sliced
  • 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 10 ripe olives, chopped
  • 2 Teaspoons oregano


Step 1: Heat the broiler (grill). Position the rack 4 inches from the heat source.

Step 2: Brush 1 sliced eggplant, 1 sliced yellow zucchini, 1 sliced green zucchini, 6 sliced mushrooms and 1 chopped red bell pepper with 1 tablespoon of olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.

Step 3: Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche dish with cooking spray.

Step 4: In a medium saucepan, bring 6 cups water to a boil. Reduce heat and slowly whisk in 1 1/2 cups coarse polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in 2 teaspoons trans-free margarine and season with 1/8 teaspoon black pepper. Remove from heat.

Step 5: Spread polenta into the base and sides of the prepared baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Step 6: Drain 10 ounces thawed frozen spinach and press between paper towels. Top polenta with the spinach. Over this, arrange a layer of sliced tomatoes (from 2 plum tomatoes), 6 chopped sun-dried tomatoes and 10 olives. Top with remaining roasted vegetables. Sprinkle with 2 teaspoons oregano and the remaining 1/8 teaspoon black pepper.

Step 7: Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.