Dutch Oven Balsamic Vegetable Polenta Bake
Creamy polenta layered with roasted balsamic vegetables and gooey mozzarella, baked in a Dutch oven for a vegetarian camp dinner that's both hearty and elegant.
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.
Notes
Prep vegetables and measure polenta ahead for an easy campsite dinner. Dutch oven provides even baking and an impressive table centerpiece.