Polenta pizza bake

Polenta pizza bake

Love Your Lunches
6 lunch portions
Bec Dickinson

The first thing that came to mind when eating this was ‘margherita pizza’. Packed full of vegetables, it’s the pizza but not as you know it.


Quantity Ingredient

For the ragu

Quantity Ingredient
butter, for greasing
2-3 tablespoons olive oil
2 garlic cloves, minced
2 aubergines, cubed
1 courgette, finely sliced
1 red pepper, cut into thin strips
350g passata
2 tablespoons balsamic vinegar
1 bunch basil, roughly chopped
150g bocconcini, sliced
freshly ground black pepper

For the polenta

Quantity Ingredient
810ml vegetable or chicken stock
200g instant polenta
1 tablespoon olive oil
1 tablespoon dried oregano
100g parmesan, grated
100g spinach, roughly chopped


  1. Preheat the oven to 200°C. Grease a 20 × 30 cm baking dish with butter.
  2. Make the ragu by heating 2 tablespoons of the oil in a medium saucepan over a medium heat. Add the garlic, aubergine, courgette, and pepper. Cook for 10 minutes or until the vegetables have softened and shrunk, adding more oil if needed.
  3. Pour the passata over the vegetables, stir through the balsamic vinegar and half the basil and leave to simmer for 10 minutes. Season to taste.
  4. Meanwhile, for the polenta, bring the stock to the boil in a medium saucepan. While whisking, slowly pour the polenta into the pan. Over a moderate heat, whisk in the oil and oregano, and continue whisking for another 5 minutes or until thick. Stir in half the Parmesan and the spinach.
  5. Pour the polenta into the dish, top with the ragu, bocconcini and the remaining basil and Parmesan. Bake for 15 minutes or until golden and heated through. Set aside to cool.
  6. Cut the polenta bake into portions, place into containers and freeze. When ready to eat, defrost in the fridge overnight and reheat in the microwave until warmed through.


  • Vegetarian Gluten-free
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