Meatless Monday Dinner: Pizza Polenta Parfait


Have you ever eaten polenta?


Prior to this kitchen experiment, I’d only had it as a side while eating out. Polenta is just cornmeal cooked into a paste with water or stock, which can be eaten as-is or baked, fried or grilled. You can find it in grocery stores in tubes or make your own from boxed cornmeal.


It’s a versatile side since it can take on the flavor of whatever you prepare it with. It’s surprisingly light, too! One-fourth of a tube of prepared polenta has about 80 calories and no fat.

Inspired by the sun-dried tomato flavor I found at the store, I decided to give my polenta a veggie-filled pizza twist (you know how much I enjoy pizza!). Pretty fast, filling and flavorful, if I do say so myself. And it’s the perfect option for Meatless Mondays or vegetarians!


Pizza Polenta Parfait

  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 8 grape tomatoes
  • 3 cloves garlic
  • 1/2 cup chopped green pepper
  • 1/2 tube Sun-Dried Tomato Polenta (I used Melissa’s)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup marinara sauce
  1. Place zucchini, onions, tomatoes, garlic and green pepper on a foil-lined baking sheet. Roast at 425° for about 20 minutes or until vegetables begin to slightly brown and tomatoes are about ready to burst.
  2. While the vegetables are roasting, add polenta, garlic powder, onion powder and one cup of water to a small saucepan and warm over medium heat. Mash polenta with a fork to reconstitute and create an even consistency.
  3. Warm marinara sauce in the microwave for 45 seconds.
  4. In a glass or bowl, layer polenta, roasted vegetables and marinara sauce to create a “parfait” (or just dump everything into a bowl and enjoy!).

Nutrition information: 349 calories, 2 g fat, 8 g fiber, 10 g protein, 1, 296 mg sodium, 74 g carbohydrate

What is the favorite dish you’ve eaten with polenta before or how might you use it if you haven’t tried it yet?

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  1. Interesting creation.. I’ve actually never had polenta before as far as I know so I’m intrigued by this savory parfait..

    • I’d never tried a non-sweet parfait either, Kammie, but figure there’s a first time for everything. :) I’ll have to experiment more with polenta and will let you know if I find more winning recipes!

  2. How interesting! I use polenta to make pizza crusts. It comes out hearty and sort of Chicago style! Love it. I will have to try it as a parfait.

    – Alex at Brainy Girls Beauty

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