Cleanup stays easy with this one-pot Dutch oven bake—especially if you give the pot a quick oiling or tuck in a piece of parchment before you start. Do a little prep at home by chopping the vegetables and portioning the polenta and cheese into containers, and you’ll have a dinner that comes together fast at camp with minimal gear.
Dutch Oven Balsamic Vegetable Polenta Bake is built in simple layers, then left to do its thing while you tend the fire or rinse up plates. The polenta bakes up creamy in the middle with those browned, scrape-worthy edges around the rim, and the balsamic vegetables bring a tangy, caramelized hit that tastes even better with a little campfire char. Mozzarella melts into stretchy pockets, so it’s easy to serve straight from the pot with a big spoon.
It’s a solid choice for cool evenings, meatless groups, or any trip where you want a hearty dinner without juggling multiple pans. Set it near the coals, rotate the oven once or twice for even heat, and you’ll end up with a cozy meal that feels a bit polished at the picnic table.
Dutch Oven Balsamic Vegetable Polenta Bake
Equipment
- 10- or 12-inch Dutch oven with lid
- large spoon
- Knife
- Cutting board
Ingredients
- 3 cups water
- 1 cup instant polenta
- 1.5 tsp salt
- 2 tbsp olive oil
- 1 medium eggplant cubed
- 1 medium zucchini cubed
- 1 cup cherry tomatoes halved
- 2 tbsp balsamic vinegar
- 2 tsp dried Italian herbs
- 8 oz fresh mozzarella sliced or torn
- 1/4 cup grated parmesan
- 2 tbsp fresh basil for garnish
Instructions
- Heat 1 tbsp olive oil in the Dutch oven over medium campfire heat.
- Add eggplant, zucchini, bell pepper, and tomatoes. Stir in balsamic vinegar, Italian herbs, and 1/2 tsp salt. Sauté 5-7 minutes until softened. Remove veggies to a bowl.
- Add water and 1 tsp salt to the Dutch oven. Bring to a boil. Slowly whisk in polenta, stirring constantly until thickened, about 3-4 minutes.
- Spread polenta evenly in the oven. Layer vegetables on top. Add mozzarella and parmesan.
- Cover, add coals to the lid, and bake for 25-30 minutes, until cheese is melted and golden.
- Let sit 5 minutes. Garnish with basil and serve.