Winter vegetable polenta recipe

Baked Vegetables with Polenta

A simple baked vegetable and polenta dish that can be served as a main or side dish, allowing the flavours of the vegetables to shine.
Course Appetiser
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Kyrstie Barcak - A Fresh Legacy


  • 2 fennel bulbs quartered
  • 2 beetroot quartered
  • 1 capsicum quartered
  • drizzle of oil of choice
  • 1/2 cup of polenta
  • 2 cups and 1/2 of water
  • 1 tablespoon butter
  • 3 tablespoons feta cheese
  • 1 tablespoon parmesan cheese
  • 1/2 cup fresh peas
  • leaves fresh mint
  • good quality extra virgin olive oil


  1. Heat the oven to 170 degrees celcius
  2. Add the fennel and capsicum to a small baking dish and drizzle with oil
  3. To a separate baking dish add the beetroot, drizzle with oil and cover it with al foil, or a lid
  4. Add the beetroot to the oven. After 5 minutes of the beetroot cooking also add the fennel and capsicum to the oven to cook.
  5. Allow the vegetables to cook for 25 minutes.
  6. minutes into the cooking time add the water to a wide-based saucepan and bring to the boil
  7. Once the water boils add the polenta in a steady stream and use a whisk to continuous mix the polenta and water until the polenta has absorbed the water and begins to pull away from the edge of the pan. Add the butter and feta at this time, continuing to continuously whisk and brak down any lumps. Once incorporated add the parmesan. Continue to whisk until the polenta is thick and glossy looking. Remove from the heat to serve.
  8. Test the beetroot readiness by inserting a skewer to the center. If it is inserted and removed with no resistance it is ready.
  9. Remove the vegetables from the oven and allow to sit while you add the polenta to the base of a serving plate.
  10. Top the polenta with the baked vegetables and add the fresh peas and mint leaves.
  11. Top with a light drizzle of oil and serve immediately