Baked Polenta with Vegetable Ragu

Crisp yet creamy polenta is a delicious base for this savory vegetable ragu. And a small amount of chicken sausage goes a long way in adding flavor.

Consider meal prepping this dish!


  • 18 ounce Polenta log
  • 8 oz baby bella mushrooms, sliced
  • 1 small eggplant, peeled
  • 1 1/2 cup broccoli florets
  • 1 zucchini, diced
  • 1 teaspoon avocado oil
  • 1 1/2 cups no sugar added Marinara
  • 4 links precooked Chicken Sausage, sliced

Makes 6


  1. Preheat oven to 350 degrees.
  2. Slice polenta into 12 slices about 1/2 inch thickness. Place slices on baking sheet.
  3. Slice peeled eggplant into 1/2 inch thick rounds.
  4. Bake polenta and eggplant on two separate baking sheets in 350 degree oven for 15-20 minutes, flipping at least once, until polenta is golden with a slight crust and eggplant is golden and tender.
  5. In a large saute pan over medium-high heat add oil, mushrooms, zucchini and sausage and saute for 5-7 minutes, stirring frequently.
  6. Add broccoli to pan and continue to cook. Add in about 1/2 cup of marinara and 1/4 cup of water and cover pan for another 2-3 minutes until vegetables are tender but still green.
  7. remove eggplant and polenta from the oven. To serve place 2 slices of polenta on each plate. Top with 2 slices of eggplant and a heaping scoop of ragu. Season to taste, top with additional spoonful of sauce and serve hot.

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Nutrition facts

Serves 6

  • calories: 179
  • calories from fat: 29
  • cholesterol: 22mg
  • dietary fiber: 5.2g
  • potassium: 595mg
  • protein: 11.9g
  • saturated fat: 2.7g
  • sodium: 601mg
  • sugars: 6.4g
  • total carbohydrates: 26.4g
  • total fat: 3.2g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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