Vegetable Polenta Casserole

$5.87 recipe / $0.98 serving

Someone asked me the other day if I ever cook anything that just doesn’t turn out well and the answer is YES. If I ever go more than a few days without posting a recipe, there’s a good chance that whatever I cooked just didn’t turn out well and I have to wait for my next day off to try again. But a lot of times I’m never really sure how I feel about a recipe until I eat the leftovers for lunch the next day. Then it’s crystal clear whether I’ve got a hit or miss.

That’s what happened with this gem. When I cooked it, I was a little disappointed with the visual appeal of the final product and was so distracted by other stuff going on that I just couldn’t get into eating it. The next day I brought it to work for lunch and I fell in love! I ate it every day for lunch after that and just couldn’t get enough!

The casserole combines a base of polenta (cornmeal) cooked in vegetable broth and with frozen spinach mixed right in. Next, I sautéed some veggies, added diced tomatoes and herbs to make a quick sauce, and layered that on top of the cooked polenta. I added a touch of shredded mozzarella on top for good measure and baked it all until it was hot and bubbly. The end result reminded me a little of lasagna, but vegetarian and gluten free. The texture is soft, but the flavor is spot on!

I’ll definitely be trying different variations on this recipe and I plan to test out a different broth to cornmeal ratio to help solidify the bottom layer. Buying coarse ground cornmeal (like true polenta) may also help thicken the bottom layer (I just used regular, finely ground cornmeal). Either way, it still tastes awesome and I want MORE!

P.S. I went kind of large on the serving sizes here, because let’s be honest. Cornmeal and vegetables isn’t terribly filling.

Vegetable Polenta Casserole

Vegetable Polenta Casserole - Budget Bytes

3.9 from 16 reviews
Vegetable Polenta Casserole
Prep time
Cook time
Total time
Total Cost: $5.87
Cost Per Serving: $0.98
Serves: 6
  • 3 cups vegetable broth $0.39*
  • 1 cup cornmeal $0.24
  • 8 oz. frozen chopped spinach $0.78
  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • 1 small onion $0.50
  • 1 small zucchini $0.58
  • 1 small yellow squash $0.76
  • 1 (15 oz.) diced tomatoes $0.69
  • ½ tsp basil $0.05
  • ½ tsp oregano $0.05
  • ½ tsp smoked paprika $0.05
  • freshly ground black pepper (10-15 cranks of a mill) $0.05
  • 4 oz. (1 cup) shredded mozzarella $1.25
  1. Bring the vegetable broth to a rolling boil in a medium sauce pot. Stir together the cornmeal plus one cup of water to make a slurry, then stir it into the boiling water (this helps reduce clumps). Reduce the heat and let it simmer for 10-15, or until thickened. Once thickened, stir in the frozen spinach until heated through.
  2. Meanwhile, mince the garlic and dice the onion, zucchini, and squash. Combine the onion, garlic, and olive oil in a large skillet and sauté over medium heat until the onions are softened. Add the zucchini and squash and sauté about five minutes more.
  3. Once the zucchini and squash are soft, add the tomatoes, basil, oregano, paprika, and pepper. Stir to combine and let simmer for about 10 minutes. Begin to preheat the oven to 350 degrees.
  4. When the cornmeal (polenta) is finished cooking, pour it into the bottom of an 8x8 inch casserole dish. After the vegetable mixture has finished simmering, spread it on top of the polenta in the casserole dish. Top with the shredded mozzarella.
  5. Bake the casserole for about 20-25 minutes, or until it is heated through and the cheese is bubbly on top. Serve hot.
*I use Better Than Bouillon reconstituted with water to make my broth. It's much less expensive than canned or boxed broths.


Vegetable Polenta Casserole - Budget Bytes


Step by Step Photos

Cornmeal Mush

Cook one cup of cornmeal according to the package directions, using 3 cups of vegetable broth in place of the three cups of boiling water.


Once the cornmeal (polenta) has thickened, add 8 oz. (1/2 lb) of frozen, chopped spinach. The kind that is frozen loose in a bag as opposed to a block works best here because you can just stir it into the polenta straight from the freezer.

Layer One

Spread the polenta-spinach mixture into the bottom of an 8×8 casserole dish.

Onions and Garlic

While the polenta is cooking, mince the garlic and dice the onion, zucchini, and yellow squash. Add the onion and garlic to a skillet with the olive oil and sauté over medium heat.


Once the onions are soft, add the squash and zucchini. Sauté for a few minutes more, or until the squash begin to soften.

Tomatoes and Herbs

Next, add on 15oz. can of diced tomatoes, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp paprika, and some freshly cracked pepper. Stir to combine and let this mixture simmer for about 10 minutes. Also, begin to preheat the oven to 350 degrees.

Lyer Two

After the mixture has simmered, spread it out over the polenta in the casserole dish.


Lastly, add 4 oz. (1 cup) shredded mozzarella cheese. bake the casserole in the preheated oven for 20-25 minutes, or until it’s heated through and the cheese is bubbly on top. I went light on the cheese because I’m trying to cut back, but you could certainly add more, or add a layer of ricotta!

Baked Vegetable Polenta Casserole

And then when it’s finished baking it’s beautiful and it smells delicious! Now, when it first comes out of the oven, the polenta is very soft so the whole thing just kind of mushes together… after cooling in the refrigerator it firmed up and I was able to scoop proper portions into smaller containers.

Vegetable Polenta Casserole - Budget Bytes

Like lasagna… ‘cept different.


  1. Derick says:

    Followed the recipe and everything looked good coming out, but it looked better than it tasted. The vegetables and cheese were fine, but the cornmeal/spinach had an odd taste and texture. This is not a family recipe. My son threw up on his second bite. Literally, threw up. THREW.UP.

  2. This recipe was a bust for us. The vegetable and cheese layer was ok, but the cornmeal base was mushy and flavorless. I think this recipe would work better with the following modifications: 1) Thaw and wring out the spinach before adding it to the cornmeal; 2) add some parmesan cheese, and perhaps a bit of cayenne, or nutmeg, to the cornmeal; 3) drain the tomatoes before adding them to the zucchini and yellow squash saute. I think with these modifications this recipe has a chance to have a better texture and flavor. Unfortunately, my family flat out refuses to eat it again.

  3. chelsea says:


    This was SO good. Thank you for this delicious recipe. It was my first time cooking and eating polenta and i have fallen in love. :) will definitely make again!

  4. Chels says:

    I loved this! I could tell it wasn’t going to fit into an 8×8 so I ended up getting two casseroles out of the deal- bonus!! It will be great for heating up tomorrow at work. I think I will experiment with other veggies, maybe some hamburger or chicken. Ooh, maybe Italian sausage. I had no idea polenta was so easy to make. I will never buy the expensive tubes of pre-made stuff again, it’s not even that good!

  5. Emily N. says:

    Made this for dinner tonight and both husband and I enjoyed. I like polenta, but cooking it is kind of a pain. Only real complaint was that a regular 8X8 baking dish doesn’t really work. Like other commenters, I had overflowing issues.

  6. ItaRay says:

    In the middle of making this I started reading the reviews… Everyone seemed not to like it & I thought oh no too late to make something else. I’m happy I finished making it because it was a big hit at my house!!! Everyone loved it & asked for seconds!!!! This recipe was deliciously different!!! YUM!!!

  7. Jenn says:

    This was the first Budget Bytes recipe I made & my whole family loved it! We used polenta roll/tube & boiled it with almond milk & low sodium veggie broth until it was the consistency of mashed potatoes. We used fresh sauteed spinach, kale & garlic rather than frozen spinach. We added fresh tomatoes to the recipe rather than canned. We doubled the recipe & were hoping for leftovers, but it didn’t last so I’ll be making it again soon.

  8. jane says:

    This is the fist recipe I have made off this site. I’ve not eaten much polenta before so brought some to make this. Unfortunately most of it went in the bin. It looked amazing but just had a funny taste when added to the spinach. What saved it was the smothering of cheese, I drowned it and we ate a little bit of polenta and ate the cheese and tomato stew off the top which was nice but I didn’t need all those calories from over compensating on the cheese. Sorry but just not for us and won’t make again and don’t think I can bring myself to even eat polenta agaib. Sorry Bath :(

  9. Angela says:

    I love Budget Bytes but this was not my favorite recipe. It still had good flavor but it dirtied 3 dishes and it almost didn’t fit into my 8×8. If I make it again I would put in a larger casserole dish. I did love how good it tasted for so many vegetables though and my toddler liked it!

  10. Negar says:

    I made it tonight for dinner. My kids only liked the vegetable and cheese part. The cornmeal and spinach mix at the bottom did not sit well with us. I think it was a one time recipe for us!

  11. Sonia says:

    Not sure how I felt about this recipe. It was a good blend of flavors but I think next time I’ll a bit of salt or some other seasoning to the zucchini squash mixture. We’ve never had polenta before so that took some getting used to. We all ate but only one of my kids really liked it. Maybe leftovers tomorrow will be different.

  12. Katie says:

    Got this in the oven right now but added frozen corn and black beans since I only had one small measly squash. Can’t wait to dig in!

  13. Diego Horna Munoz says:

    This polenta is just amazing! Today was my second time cooking a vegetarian dish for my housemates and it was really good! We all loved it! I am definitely a budget bytes fan from now on. Thank you for having this amazing blog =)

  14. Melissa says:

    Absolutely amazing! Thank you for sharing this recipe :). We omitted the vegetable broth to reduce the salt content of the dish, but I added a little cheese and some garlic and seasonings to the polenta/spinach mixture–and the casserole was just fabulous! Yay! A new, yummy meal–vegetarian, too.

  15. Erin says:

    Yum! Made this tonight, but with a couple substitutions. Since I was out of canned tomatoes, I subbed half a jar of marinara sauce. I also cooked the polenta in chicken broth and added a knob of butter at the end, before the spinach step. I ADORE polenta, and this is such a tasty way to eat it.

  16. Rebecca says:

    Just a note since you mention you use Better Than Bouillon for your broth… we save our veggie scraps to make broth and then it’s free, and comes out different every time.

  17. Lindsay says:

    I feel like I missed something… My polenta is still really soupy after 20 minutes :/

    • Chels says:

      It could be that your corn meal is ground too coarse. Or maybe too much water. It never really gets firm. It should be the consistency of a milkshake, maybe even soupier.

  18. Amandie says:

    This was delicious!!! My first time ever having had and making polenta and I liked it! Bht I’m with you on adjusting the ratios to help solidify the polenta crust. I only had zucchini on hand so I added mushrooms and green peppers as well as garlic and onions. After all vegetables were finished cooking, I threw in some tomato paste. Flavor was awesome. Thanks so much!!!

  19. Oh this looks gorgeous too! Thank you!

  20. I made this last night- with some mods. I added pumpkin puree to the spinach/polenta mix, then hand blended so make it super smooth.

    For the veg topping, I used a bag of frozen squash and onions and garlic, adding fresh basil.

    This is a super versatile recipe. Very delicious

  21. Jennifer N. says:

    This was wonderful! My polenta came out darker because I used “kitchen basics” brand veggie stock. I also added mushrooms to the veggie mix (because I had them in the fridge). Next time, I’ll add some smoked paprika to the polenta.

  22. Michelle says:

    This looks good. I may add red lentils to the polenta to add protein and bulk. They cook down pretty soupy (and quick) compared to green lentils.

  23. Laura says:

    Oh my gosh I was going to make a similar polenta casserole tonight and I saw this and a light shone down on me “put spinach IN the polenta” why didn’t I think of that?!! And I have half a bag of spinach I was afraid would go bad soon! Woo! As usual, you’re amazing. Been reading your blog for YEARS and I don’t tell you his enough!

  24. Made this last night in a 9×13 baking dish because I don’t have an 8×8 dish that was tall enough (my fillings would have overflowed). Anyway, I substituted the veg & cheese based on what I had in my fridge and also added some parmesan cheese into the polenta before I poured it in the bottom. It was delicious! Thanks for the great recipe :)

  25. Autumn says:

    Yummy Yummy!! We had enough for dinner for my hubby and I , lunch for me , and even a little extra! My ten month loved it too :)

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