Polenta and vegetable bake

    1 hour

    This easy recipe calls for ready-to-eat polenta, sold in blocks. Loaded with beans and veggies, this is a delicious and healthy midweek supper.

    70 people made this

    Serves: 6 

    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 small aubergine, peeled and cubed
    • 6 fresh mushrooms, chopped
    • 1 (35g) sachet fajita seasoning
    • 1 pack ready-to-eat polenta, cut into 1cm (1/2 in) slices
    • 1 (400g) tin black beans
    • 1 (400g) tin kidney beans
    • 1 (340g) tin sweetcorn
    • 1 (270g) jar salsa
    • 100g (4 oz) grated mozzarella cheese
    • 50g (2 oz) black olives, pitted

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas mark 4. Lightly oil a 23x33cm (9x13 in) baking dish.
    2. Heat oil in a frying pan over medium heat. Cook and stir onion, green pepper, aubergine and mushrooms in oil until soft. Mix in fajita seasoning.
    3. Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
    4. Bake until heated through, about 20 minutes.


    You can use regular polenta for this recipe. Just allow it to cool thoroughly in a plastic container, then turn it out and cut into slices.

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    Reviews in English (54)


    This was a really neat dish. I really enjoyed it, and so did my husband who is a bit nervous about polenta (especially in the tube I did make some variations and changes. I added half a chopped red pepper and red onion for color. I used two zuchinni because I didn't have eggplant. I also used taco mix because I didn't have fajita. I didn't use the whole packet (to cut down on sodium). I also didn't put the salsa or olives on the casserole. I think the salsa could make it a bit watery, so I decided not to. Also, I sprinkled oregano, pepper and garlic powder over the polento circles before adding the bean mixture. I also think that you could cut down on the amount of beans (personal preference) as it seemed to overwhelm the vegetable mixture at times. I used 1 can of kidney beans and half a can each of garbonzo and cannellini beans.I also used a fiesta blend of cheese isntead of the mozzarella. I served the casserole with salsa, olives and sour cream. The flavor was great. Will make again! Thanks Karen.  -  28 Jul 2005  (Review from Allrecipes US | Canada)


    I haven't made this as a casserole yet, but threw black beans, polenta, corn, and a cooked salsa in a pan with some cheddar and garlic for a tasty meal. I'll definitely be making this as a casserole, but will use a can of green chiles and can of drained diced tomatoes instead of the salsa. It would also be good with crumbled burger or seasoned tofu to add some extra protein. Easy, quick and yummy!  -  25 Oct 2005  (Review from Allrecipes US | Canada)


    This was pretty good - not the best recipe ever, but made a good, hearty meal. I used canned mushrooms instead of fresh and only half of the fajita seasoning-which was very salty. Also, I left out the salsa because I dislike the flavor of bottled salsa in cooked recipes - overpowers the vegetables. Would be good with salsa and sour cream on the side!  -  17 May 2004  (Review from Allrecipes US | Canada)