Cheesy Courgette Polenta Bake

    1 hour 5 min

    This recipe is made simple with ready-to-eat polenta. A perfect summer dish, chock-a-block with veg. Polenta slices are pan fried, topped with veg, tomato pasta sauce and cheese, then baked till golden and bubbly.

    154 people made this

    Serves: 6 

    • 3 carrots, sliced
    • 1 large courgette, sliced
    • 1 large yellow courgette, sliced
    • 1 red onion, chopped
    • 1 red pepper, chopped
    • 250ml tomato pasta sauce
    • 4 tablespoons olive oil
    • 1 pinch garlic salt
    • ground black pepper to taste
    • 175g grated mozzarella cheese
    • 40g grated Parmesan cheese
    • 500g ready-to-eat polenta

    Prep:20min  ›  Cook:40min  ›  Extra time:5min cooling  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Saute carrots, courgette, yellow courgette, onion and pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in pasta sauce. Stir, cover and simmer until vegetables are slightly tender.
    3. Slice polenta into 1cm slices and season with garlic salt and pepper. Heat enough oil in a medium frying pan so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large baking dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
    4. Bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving.


    If you can't find yellow courgette, simply use more of regular green courgette. Similarly, instead of ready-polenta, you can make your own on the hob according to the packet instructions, then pour into an oiled loaf tin. Let cool (refrigerate for best results) and then cut into slices.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (120)


    Easy and delicious. Next time, I'll slice the polenta thinner than 1cm as I find polenta heavy and add a few fresh herbs. Thank you for sharing.  -  08 Feb 2011


    Since I find the idea of buying polenta in a tube absolutely unconscionable(you're paying how much for cornmeal and water??), I spent the 30 seconds to make my own and refrigerated it before slicing. The dish turned out very well. I added a bit more spaghetti sauce, and used whatever hard cheeses I had in the fridge mixed with mozzarella.  -  19 Mar 2007  (Review from Allrecipes US | Canada)


    I really like the taste of this dish, but it's a lot of effort. Next time I would skip frying the polenta, as it ends up just getting soft again in the casserole (and it adds a lot of unneccessary oil).  -  11 Jun 2007  (Review from Allrecipes US | Canada)