Baked Polenta with Roasted Vegetables and Lentils
Baked Polenta: Cut into cubes and baked until golden brown, the polenta has a crisp outside and a soft and creamy inside. The dish is topped with marinara sauce, vegetables, and lentils for a complete sheet pan meal!
Servings: 4
Calories: 232kcal
Equipment
Ingredients
- 18 ounce tube of polenta
- 2 tablespoon olive oil
- 1 cup red pepper diced
- 1 cup zucchini diced
- 1 cup yellow squash diced
- ½ teaspoon dried oregano
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ teaspoon ground black pepper
- ½ cup cooked green lentils
- 1 cup marinara sauce
- 2 tablespoon vegan mozzarella
- 2 tablespoon fresh parsley roughly chopped
Instructions
- Preheat the oven to 425°F. Line 2 baking sheets with aluminum foil.
- Remove the polenta from the packaging. Cut into even ½ inch cubes using a sharp knife.
- Add the polenta cubes to a large mixing bowl with one tablespoon of olive oil and gently toss until evenly coated. Spread the polenta cubes in a single layer on one of the prepared baking sheets.
- Using the same mixing bowl, add the diced veggies, including the red bell pepper, zucchini, and yellow squash. Add olive oil, oregano, garlic, powder, salt, and black pepper. Toss to coat the vegetables evenly with the oil and seasoning. Transfer to the second prepared baking sheet
- Place the baking sheets on the middle rack of the oven and bake for 20 minutes. At 10 minutes, remove the baking sheets, turn the polenta cubes to bake evenly, and toss the vegetables. Return to the oven to bake for ten more minutes or until golden brown.
- Spread the vegetables on top of the baking sheet with the cubed polenta. Add the cooked lentils, the jar of marinara sauce, and the vegan mozzarella. Return to the oven for another 10 minutes or until the sauce is warm and the cheese has melted.
- Remove from the oven and top with fresh chopped parsley. Serve and enjoy!
Notes
Tips for Making and Storing Baked Polenta
- Tubed polenta is sold in the pasta aisle of your grocery store.
- Polenta is made from coarsely ground cornmeal. It is gluten-free, but always check the ingredient label to be sure it isn’t cross-contaminated or has any added ingredients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 519mg | Potassium: 572mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1765IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 3mg