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Polenta Veggie Bake

This gluten-free side is sure to impress guests with its combo of fall and Italian flavors like sweet squash and creamy mozzarella cheese.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
489 calories per serving


> 1 tbsp olive oil
> 1 (8 oz) pkg mixed wild mushrooms
> 1 (16 oz) bag frozen butternut squash, thawed
> 1 (5 oz) bag baby spinach
> cooking spray
> 1 (18 oz) pkg prepared polenta
> 1 (26 oz) jar Nature's Promise Tomato Sauce
> 1 1/2 cups shredded mozzarella cheese


Preheat the oven to 450°F. In a large skillet, heat the oil on medium-high and add the mushrooms. Season with salt (in moderation) and pepper. Cook 5 min., until mushrooms are almost soft, stirring often. Add the butternut squash and baby spinach and cook 2 min., until spinach has wilted, stirring occasionally.
Meanwhile, spray a 9x13-inch baking dish with cooking spray. Slice the polenta into ¼-inch-thick slices and arrange in a single layer in the baking dish, overlapping slightly. Top with the tomato sauce and cooked vegetables. Sprinkle the mozzarella cheese in an even layer over the vegetables and bake 20 min., until cheese has melted and sauce is bubbling.

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