Polenta al forno con vegetali

Gino D'Acampo's pizza-style, oven baked polenta is piled high with Mediterranean vegetables, perfect for an easy to prepare mid-week meal
By Gino D'Acampo
Polenta al forno con vegetali
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 300 g polenta flour, quick cooking polenta
  • 200 g parmesan, grated
  • 2 courgettes, cut into large cubes
  • 1 onions, finely sliced
  • 3 red peppers, cut into large cubes
  • 1 handfuls plum tomatoes
  • 5 tbsp olive oil
  • 10 leaves basil
  • 2 balls mozzarella
  • 1 pinches black pepper


1. Preheat the oven to 180C/ gas 4. 2. Cook the polenta in salted boiling water until it thickens, following cooking instructions on the packet. 3. Once ready add the parmesan cheese, season to taste and pour the mixture in a buttered dish, approximately 20cm in diameter. Allow to cool. 4. Once cooled gently tip polenta base onto a chopping board. Cut into four slices and place them on a baking tray. 5. Heat the olive oil in a frying pan on a medium heat and cook the onion until it goes translucent. Add the courgettes and peppers and continue until vegetables are soft. 6. Add the tomato, basil leaves, season with salt and pepper and place the mixture equally on top of each slice of polenta. 7. Drain the mozzarella, cut in slices and place on top of the Mediterranean vegetables. Bake for about ten minutes and serve immediately with a glass of medium bodied red wine.

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