Rustic Baked Vegetables Over Creamy Italian Polenta | Easy and Healthy

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs further.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Check your refrigerator for leftover vegetables that need to be used up.

Slice the vegetables into uniform sizes, except for the tomatoes which are just sliced.

Gather all the sliced vegetables in containers for easy assembly.

Preheat the oven to 325°F (163°C).

Coat the bottom of an 11x8x3 inch casserole pan with olive oil.

Layer the vegetables in thirds, starting with a layer of potatoes, followed by onions, carrots, bell peppers, celery, peas, chickpeas, and tomatoes.

Season each layer with salt and black pepper.

Mince 2 garlic cloves and combine with 1/4 cup extra virgin olive oil and 1/2 cup chicken broth.

Drizzle the garlic mixture over the layered vegetables.

Cover the casserole with a lid or foil and bake for 1.5 hours at 325°F (163°C).

To make the polenta, in an ovenproof dish, combine 1 cup medium grind cornmeal, 5 cups cold water, 1 teaspoon salt, and 1 tablespoon olive oil.

Whisk the mixture together and place it in the oven uncovered at 400°F (204°C) for 1 hour.

After 1 hour, stir the polenta which should be crusty on the edges and creamy in texture.

Remove the casserole from the oven and serve by spreading a layer of creamy polenta on a plate and topping it with the roasted vegetables and chickpeas, including the broth.

Garnish with fresh parsley and a sprinkle of red pepper flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens