Recipe Polenta-crusted vegie casserole : Hearty Dishes and Tasty

Recipe Polenta-crusted vegie casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Polenta-crusted vegie casserole has been designed to be as simple and easy as possible to put into practice. With 1:00 prep, 6 serving, Easy level.

For oven-to-table cooking at it’s best, try this deliciously easy polenta-crusted vegie casserole.


  • 750ml (3 cups) Massel vegetable liquid stock
  • 170g (1 cup) instant polenta
  • 40g (1/2 cup) parmesan, finely grated
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 400g can baby Roma or cherry tomatoes
  • 2 zucchini, quartered lengthways, chopped
  • 400g can cannellini beans, rinsed, drained
  • 2 tablespoons parmesan, finely grated, extra


  • Step 1
    Line a 35 x 24cm baking tray with foil. Bring the stock to the boil in a large saucepan over medium heat. Add the polenta in a thin, steady stream, stirring constantly until combined. Cook, stirring, for 3 minutes or until thick. Remove from heat and stir in parmesan and rosemary. Pour into the prepared tray. Use a palette knife to spread to 1cm thick. Set aside for 30 minutes, or until set.
  • Step 2
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the capsicum and garlic and cook, stirring, for 1 minute. Stir in the pumpkin and tomatoes. Bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the pumpkin is just tender. Add the zucchini and cook for 5 minutes. Stir in the beans. Season. Transfer to a 2L (8 cup) ovenproof dish. Set aside to cool.
  • Step 3
    Preheat the oven to 200C/180C fan forced. Use a 5-6cm cookie cutter to cut rounds from the polenta. Arrange over the surface of the vegetable mixture, slightly overlapping, to completely cover. Spray the top with olive oil. Sprinkle with the extra parmesan and bake for 30 minutes or until golden.

Polenta-crusted vegie casserole

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