Baked Polenta with Mushrooms & Tomatoes

This colorful layered Baked Polenta Recipe is a dazzling blend of fresh, seasonal produce stacked with layers of polenta… and a little cheese. A twist on the traditional vegetable lasagna, using polenta instead of pasta. It's easy to make and will feed the whole family - plus potential leftovers! 

Recipe Source:


1 1/2 cups dried polenta

6 cups vegetable broth

650g mushrooms, quartered or sliced

2 cans chopped tomatoes

3 tablespoons butter, divided

1 large sweet onion, chopped

3 cloves garlic, minced

2 teaspoons Italian seasoning

450g ricotta cheese

1 1/2 cups shredded mozzarella cheese

1 large capsicum (any color), chopped

1 large zucchini, sliced into 15 rounds

Salt and pepper


1. Preheat the oven to 400 degrees F. Then chop and slice all the produce.

2, For the Polenta: Set a medium saucepot over medium-high heat. Add the polenta, vegetable broth, and 1 teaspoon salt. Bring to a simmer, then lower the heat if needed. Simmer and stir for 15-20 minutes, until the polenta is thick and the grains are soft.

3. For the Sautéed Mushrooms: Meanwhile, place 1 tablespoon of butter in a large skillet or sauté pan. Set over medium heat and add the chopped mushrooms. Sprinkle generously with salt and pepper. Sauté for 15 minutes, to soften the mushrooms and release all their juices. Stir every 2 minutes.

4. For the Tomato Sauce: Set a small saucepot over medium heat. Add 2 tablespoons butter. Then add the onions, garlic, and Italian seasoning. Sprinkle generously with salt. Sauté to soften the onions, stirring regularly, about 5 minutes. Once the onions are soft, stir in the crushed tomatoes. Simmer for 10 minutes. Then taste, and salt and pepper as needed.

5. Layer the Baked Polenta Lasagna: Set out a 7 X 11 inch deep pan/casserole dish. Pour half the cooked polenta in the bottom of the pan. Use a spatula to spread it out into an even layer. Top the polenta with a thick even layer of ricotta cheese. Then spread the tomato sauce over the ricotta. Spread the sautéed mushrooms over the tomato sauce. Then carefully spread the remaining polenta in a second even layer. Sprinkle the chopped peppers over the surface of the polenta. Then arrange the zucchini slices over the peppers. Finally, sprinkle the top with shredded mozzarella cheese. Layers from bottom to top: Polenta, Ricotta, Tomato, Mushrooms, Polenta, Peppers, Zucchini, Mozzarella.

6. Place the dish in the oven on the bottom rack. Bake for at least 30 minutes, or until bubbly around the edges. If the top is getting too brown, cover loosely with a piece of foil.

7. Allow the polenta to rest at least 10 minutes before cutting and serving.