Sheet-Pan Polenta Vegetable Bake

This Sheet-Pan Polenta Vegetable Bake is a healthy and hearty one-pan vegetarian meal. It’s great for a cozy weeknight dinner that can be served with bread and salad for a complete meal.

Do you look at the tube of polenta in the grocery store and wonder what to make with it? If so, this recipe is for you 🙂 This Sheet-Pan Polenta Vegetable Bake requires just a bit of chopping before you throw everything in the oven.

Polenta is an Italian dish consisting of boiled cornmeal. You can use a dry mix to make a creamy polenta dish or a packaged tube of polenta to make something a little more like this recipe.

Sheet Pan Polenta Vegetable Bake Ingredients

• Polenta – One tube of polenta is needed for this recipe. I usually find this polenta in the refrigerated produce section near the tofu and sauerkraut. If you can’t find a tube of polenta, you can make creamy polenta, spread it out on a tray, let it cool, and cut it into pieces.
• Vegetables – I used a mixture of zucchini, yellow squash, bell peppers, and onion, though you can really use any kind of vegetables you like. Just ensure they all have a similar roasting time.
• Marinara Sauce – I used a jar of marinara sauce, but any red pasta sauce will work in this recipe.
• Cheese – I used some shredded mozzarella cheese. You can also use provolone, parmesan, or Monterey Jack. Vegan cheese works great in this recipe.
• Olive Oil – I roast all the vegetables and polenta with olive oil, but you can use any oil you choose.
• Seasonings – I seasoned the veggie and polenta mixture with onion and garlic powder, dried oregano, paprika, and salt and pepper. Feel free to up the seasoning measurements or add different spices.

How To Make Sheet Pan Polenta Vegetable Bake

1. Start by preheating the oven to 450 degrees F. Remove the polenta from the packaging and use a sharp knife to dice it into chunks. I like to make everything pretty small because that reduces cooking time.  
2. Add the polenta cubes to a large sheet pan, then add all your diced veggies. Add olive oil, spices, salt, and pepper. Use your hands to mix everything together to ensure everything is coated with oil and seasonings.
3. Bake until the polenta starts to brown and the vegetables are softened, about 15 minutes. Carefully remove the sheet pan from the oven. Mix your marinara sauce in an even layer and top with shredded cheese. Place it back in the oven and bake until the cheese melts and the sauce bubbles (about 15 minutes).  
4. I garnished my polenta bake with fresh herbs, but you could also add black olives, parmesan cheese, or crushed red pepper. Serve with a salad and bread, if desired. Enjoy!

Polenta Recipe Frequently Asked Questions

• Is this recipe gluten-free? Yes, cornmeal is gluten-free. 
• Is this recipe vegan? No, I used real cheese. Use dairy-free cheese to make it vegan.
• Can I use regular polenta instead of the tube? Yes, you can use regular polenta if you can’t find the tube. I suggest making a creamy polenta and then topping it with a big spoonful of roasted veggies and sauce.
• How long will leftovers last? If stored in an airtight container in the refrigerator, leftovers should be good for 4-5 days.
• Is this recipe freezer-friendly? I haven’t personally frozen this recipe yet, but all ingredients are freezer-friendly, so it should work just fine!

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.

Looking For More Vegetarian Sheet Pan Dinner Recipes?

Easy Sheet Pan Tomato Soup with Basil

Sheet Pan BBQ Tofu, Broccoli and Potatoes

Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes

Sheet Pan Roasted Vegetable and Chickpea Bowls

Sheet Pan Roasted Gnocchi, Butternut Squash and Broccoli

Sheet Pan Polenta Vegetable Bake

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5 from 1 review

• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 6-8 1x
• Diet: Vegetarian

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Description

This Sheet Pan Polenta Vegetable Bake is easy to make and packed with tons of veggies!  Enjoy with a salad and garlic bread for a complete dinner.

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Ingredients

Scale 1x2x3x

• 1/4 cup olive oil
• 3 cups small diced zucchini and/or yellow squash
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 medium onion, diced
• 1 1/2 teaspoons granulated garlic
• 1 teaspoon onion powder
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (18 oz) tube polenta
• 1 (24 oz) jar marinara or pasta sauce
• 8 oz shredded mozarella cheese
• Fresh herbs for garnish, if desired

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Instructions

1. Start by pre-heating the oven to 450 degrees F.  Remove the polenta from the packaging and use a sharp knife to dice it up into chunks.  I like to make everything pretty small because that cuts down on cooking time.
2. Add the polenta cubes to a large sheet pan and then add all your diced veggies.  Add olive oil, spices and salt and pepper.  Use your hands to mix everything together to make sure that everything is coated with oil and seasonings.
3. Bake until polenta is starting to brown and vegetables are softened, about 15 minutes.  Carefully remove sheet pan from the oven.  Spoon over your marinara sauce in an even layer and top with shredded cheese.  Place back in the oven and bake until cheese is melted and sauce is bubbly, about another 15 minutes.
4. I garnished my polenta bake with some fresh herbs, but you could also add black olives, parmesan cheese or crushed red pepper.  Serve with a salad and bread, if desired.  Enjoy!

Notes

You don’t have to use the specific veggies that I used.  You just want to have about 6-8 cups diced vegetables.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: American/Italian