Cookin' With Janette: Baked Polenta Rounds with Savvy Mediterranean Veggie Topping

Crispy on the outside, creamy on the inside — these Baked Polenta Rounds are pure Savvy Woman comfort food! In this Cookin’ With Janette, Janette shares how to turn simple store-bought or homemade polenta into an elegant, Mediterranean-inspired meal that looks straight off a restaurant menu — without breaking the bank. Topped with a vibrant blend of shallots, tomatoes, zucchini, eggplant, red peppers, and a touch of Parmesan and breadcrumbs for texture, this dish is hearty, healthy, and full of flavor. Perfect for a weeknight dinner, entertaining guests, or pairing with a glass of wine while you unwind after a long day. ✨ In this segment, you’ll learn: How to bake polenta until it’s golden, crispy, and flavorful How to elevate simple veggies into a Mediterranean-inspired topping Janette’s hack for transforming humble ingredients into affordable luxury SHOP INGREDIENTS: Aurora Polenta → https://www.auroraimporting.com/produ... Aurora Sun-Dried Tomatoes → https://www.auroraimporting.com/produ... Step 1 – Prep the Polenta Base: I’m using pre-cooked polenta for this recipe — you can also make your own if you prefer. Slice it into rounds about ½ inch thick and place them on a lightly greased baking tray. Brush or drizzle with olive oil to help them crisp up. Step 2 – Build the Topping: Cut up: 1 shallot, finely chopped ¼ red onion, diced 1 Roma tomato, diced 1 tablespoon chopped sun-dried tomato ½ cup frozen cut eggplant ½ cup zucchini and red pepper blend ½ teaspoon Italian seasoning A pinch of salt and black pepper Give it all a good toss with a little olive oil. Step 3 – Assemble: Spoon a bit of this colorful veggie mix onto each polenta round. Then sprinkle with shredded Parmesan cheese, a few black olive slices (optional), and a light dusting of seasoned breadcrumbs. Dot the tops with a few small pieces of butter for that extra golden finish. Step 4 – Bake: Place the tray in a 350°F oven, uncovered, and bake for about 30 minutes, or until the polenta edges are slightly golden and crispy. Step 5 – Serve: These can be served warm as an appetizer, a side dish, or even a light meal. The texture is perfection — creamy center, crisp edges, and those savory Mediterranean flavors on top.