Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

Polenta with anything is wonderful! This is from Cooking Light, October 2005.

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion and bell pepper; sauté 4 minutes or until tender.
  5. Stir in sausage; cook 2 minutes.
  6. Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
  7. Add marinara sauce; reduce heat, and simmer 10 minutes.
  8. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
  9. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
  10. Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
  11. Cover and bake for 30 minutes.
  12. Uncover and bake an additional 15 minutes or until bubbly.
  13. Let stand 5 minutes.
  14. Serve with a nice Chianti or other robust red wine.


Most Helpful

Super yummy! I haven't actually had polenta before, but I see it used a lot on Food Network so I decided to try it. This was definitely a good first recipe for someone new to polenta! I didn't have all the veggies listed, so I just used a ton of baby portobella mushrooms I had, various colors of bell peppers and chicken, spinach and mozzarella sausages I had from Meijer. I'm cheap so we always use Hunt's spaghetti sauce and I also used Jaxon cornmeal mush. With everything I had it was excellent! I'm waiting for my husband and father-in-law to come home and try it!

LaceySingh May 31, 2012

Wow, this was delicious. I used Bertolli® Arrabbiata Sauce, and the polenta had some basil I think. It was a real hit! Thank you!

tamalita January 24, 2011

I increased the amount of zucchini, garlic, onion, and mushrooms and used Newman's Own marinara sauce. The veggie/meat sauce would have been great served over pasta, and I almost aborted the recipe and went with that for dinner. However, I did put it together with the polenta and found it to be OK. The texture of the creamy polenta with the flavorful, tender-crisp veggies was good, but I think that I prefer noodle lasagnas. 5 stars for the sauce...3 for the overall recipe idea.

Ms B. June 27, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a