Polenta with Roasted Mediterranean Vegetables - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The trick to excellent polenta is not rushing the cook time. Think of it like a grain pudding, and give it a good long time over slow heat before baking it off.


  • 1 eggplant, sliced thick
  • 1 medium zucchini, sliced thick
  • 1 medium summer squash, sliced thick
  • 6 mushrooms, sliced
  • 1 red pepper, chopped
  • 2 Tbsp. + 1 tsp. olive oil, divided
  • 6 cups water
  • 1½ cups cornmeal
  • 2 tsp. olive oil
  • Pepper to taste
  • 10 oz. frozen spinach, thawed
  • 2 plum tomatoes, sliced
  • 6 dry-packed sun-dried tomatoes, chopped
  • 10 olives, chopped
  • 2 tsp. oregano
  • ½ tsp. salt


  1. Place oven rack in the top position and heat broiler to high.
  2. Brush the eggplant, zucchini, summer squash, mushrooms, and red pepper with all but one teaspoon of the olive oil. Arrange in single layer on a baking sheet until tender and slightly browned, turning once (3-5 minutes per side).
  3. Preheat the oven to 350ºF. Coat a pie pan with cooking spray.
  4. In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in cornmeal to make polenta. Stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in remaining teaspoon of olive oil and season with pepper.
  5. Spread polenta into the base and sides of the pie pan to form a crust.
  6. Place in the oven and bake for 10 minutes. Remove and keep warm.
  7. Drain spinach and press between paper towels. Make a layer of spinach in the polenta crust. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes, and olives. Top with roasted vegetables. Sprinkle with oregano, salt, and pepper. Return to the oven and bake until vegetables are browned (10-20 minutes).
Nutritional analysis per serving: Calories 240; Total Fat 9g (12% Daily Value); Saturated Fat 1.5g (6% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 295mg (13% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 7.5g (27% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 15% DV; Vitamin K 160% DV; Molybdenum 70% DV; Vitamin C 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/polenta-with-roasted-mediterranean-vegetables/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796