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Polenta Vegetable Bake

A healthy dinner that will become a family favourite.

Serves 4
Preparation Time: 25 minutes
Cooking Time: 50-60 minutes


  • 1 red capsicum, chopped into 2cm pieces
  • 1 yellow capsicum, chopped into 2cm pieces
  • 2 zucchini, chopped into 2cm pieces
  • 1 medium sweet potato, peeled and chopped into 1cm pieces
  • 1/4 cup olive oil
  • 2 cloves garlic, unpeeled and crushed with the side blade of a knife.
  • 2 teaspoons thyme leaves
  • salt and pepper, to taste
  • 2 1/2 cups Devondale Full Cream Milk
  • 3 cups vegetable stock
  • 3/4 cup instant polenta
  • 50g Devondale Original Butter
  • 7-8 Devondale Tasty Cheese Slices


  1. Arrange the vegetables in a 30 x 20cm baking dish, add oil, garlic, thyme salt and pepper and toss to coat. Roast at 220⁰C for 30-40 minutes or until vegetables are golden brown and cooked through. Remove garlic cloves and discard.
  2. Combine milk and stock in a saucepan. Bring to the boil over medium-high heat. Slowly pour in polenta, whisking constantly. Reduce heat to medium-low, whisk polenta vigorously for 2 minutes or until thickened. Remove from heat and stir with a wooden spoon for 1 minute. Season to taste and stir in butter until melted. Pour over vegetables and top with Tasty Cheese Slices.
  3. Reduce oven temperature to 200⁰C and bake for 20 minutes or until cheese is golden brown.
  4. Serve warm.


  • This recipe can also use Devondale Light n' Tasty or Mild All Rounder Cheese Slices.
  • Any combination of vegetables suitable for roasting would work well in this recipe.
  • This is a great way to use leftover roast vegetables. Simply pour the polenta over the already roasted vegetables.
  • In a hurry, microwave the vegetables, with a splash of water, for 5-10 minutes, or until just tender, before transferring to the baking dish and oven baking until golden brown.