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Baked Polenta with summer vegetables

Recipe for Baked Polenta with Summer Vegetables

Baked polenta with basil pesto and zucchini. An alternate side dish to baked potato wedges or fries to use your summer garden harvest.
Course Appetiser
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 12
Author Kyrstie Barcak - A Fresh Legacy



  • 1 small zucchini peeled and grated
  • 1/2 capsicum chopped finely

Basil Pesto

  • leaves a large bunch of fresh basil
  • 2 stems of parsley
  • 1 tablespoon olive oil extra virgin
  • 1/3 cup parmesan
  • pinch salt
  • 1 clove garlic


  • 4 1/2 cups water
  • 1 1/2 cups fine polenta
  • 1/2 tablespoon butter


  1. Prepare a slice try by lining it with baking paper - leave longer edges hanging over as you will use them to hold and lift out of the pan when the polenta has set in it (read on)
  2. Prepare the filling ingredients and set aside
  3. Make the basil pesto by adding all of the ingredients to a food processor and pulse to combine well.
  4. Add the water to a saucepan and bring to the boil
  5. When the water has started to boil pour in the polenta in a steady stream, whisking or stirring well as you do so.
  6. Continue to stir - the polenta with thicken as you do this. Continue stirring continuously
  7. Once the polenta starts to move off the side of the saucepan add the butter and stir again. Continue stirring and add the pesto with MORE STIRRING.
  8. Once the polenta is looking reasonably smooth and is coming away from the edges of the pan remove it from the heat and stir in the filling until well combined
  9. Pour or scoop the polenta into the lined slice tray, use a spatula to evenly spread it out.
  10. Add to the fridge to set for at least one hour
  11. Prior to removing from the fridge set the oven to 160 degrees celcius to heat
  12. Remove the polenta from the fridge and lift the set polenta out of the tray by the paper.
  13. Slice into the desired size and add to a baking tray and place into the oven
  14. Cook for 25 minutes
  15. Remove and sprinkle with fresh parmesan and fresh basil leaves

Recipe Notes

You can prepare the polenta a day in advance and bake as needed