Polenta Enchilada Vegetarian Lasagna


Easy Polenta Enchilada Vegetarian Lasagna ohsweetbasil.com


Today was a good day. It wasn’t exciting or eventful, it was just incredibly peaceful and balanced. I felt so aware of myself and my family. Sometimes I go, go, go and it’s hard to keep everything in focus. “Moments are the molecules that make up eternity” ~Neil A. Maxwell. This post will probably not talk a whole lot about polenta enchilada vegetarian lasagna, so let’s get one thing clear, we loved it. Took a few adjustments to get the layers and cheese right, but we really love it. And it’s vegetarian! Now, back to life.

Easy Polenta Enchilada Vegetarian Lasagna ohsweetbasil.com


I’m standing behind my four year old who’s standing on a little stool in front of her bathroom sink. I’ll be honest, I don’t brush her teeth as often as I could as she is very diligent about brushing, so it’s only a few times a week that we choose to do it for her just to be safe. Flossing is clearly another story. On this particular day I lean over her head a scrub those tiny, perfectly white teeth while she hums out a little song as best she can with a toothbrush shoved in her mouth.


Easy Polenta Enchilada Vegetarian Lasagna ohsweetbasil.com


I can’t help but feel a little reflective as I brush away bits of oatmeal, her current favorite breakfast which will change again in another few weeks. It seems like such a simple thing to be doing and yet I feel totally aware that one day, and it’s not too far away as time seems to blow by faster and faster each year, she will be grown and gone.


Easy Polenta Enchilada Vegetarian Lasagna ohsweetbasil.com


Now my mind is swirling with thoughts about our children. They are so humble and good, so innocent and totally trusting. Gosh I need to love them and teach them more. I need to be more like them. Can you imagine if we all were more teachable and forgiving as adults?


Easy Polenta Enchilada Vegetarian Lasagna ohsweetbasil.com


Now it’s time to floss and she flips around, eyes wide with excitement and shouts, “Mom! I have the best idea! Dad has a headband with a light on in (thank you Ragnar relay) and you could use it to help you floss my teeth! IT’S GOING TO BE AWESOME!” Now, how could I say no to that? I can’t believe I get to be her mom, and I can’t wait for our oldest to get home from school and hear all about the stinky boys, recess games and just take today all in.


What is Polenta?

Polenta is an Italian dish made from boiled corn meal.

It can be eaten as porridge, or allowed to cool and solidify into a loaf that can be fried or baked.


Is Polenta Gluten Free?

Because cornmeal does not contain wheat or gluten, polenta is gluten free, if it has had no cross contamination.


Is Polenta the Same Thing as Cornmeal?

They are exactly the same thing with one difference.

Grind size varies greatly on corn meal.

Polenta is a little more standard, usually medium to medium/coarse.



Polenta Enchilada Vegetarian Lasagna

Yield: 6 servings

Polenta Enchilada Vegetarian Lasagna

Polenta Enchilada Vegetarian Lasagna
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 Box of Uncooked Polenta or 2 boxes of pre cooked Polenta
  • 1 Old El Paso Roasted Garlic Sauce Packet
  • 1/4 Cup Sour Cream
  • 3 Small Zucchini, halved and sliced
  • 1 Green Bell Pepper, sliced
  • 1 Red Bell Pepper, Sliced
  • 1/2 Onion, sliced thin
  • 1 1/2 Cups Sweet Corn
  • 1 14 ounce can of fire roasted tomatoes, drained
  • 1 Can, drained Pinto Beans (or black beans)
  • 2 1/2 Cups Colby Jack Cheese, grated (more if you like it extra cheesy.)
  • Cilantro for garnish


  1. Prepare the polenta, pour into a greased 8x9" casserole dish and chill for 1 hour or up to 1 day.
  2. Turn the polenta out onto a cutting board and slice into 1/4 to 1/2" slices.
  3. Heat a grill pan over medium high head and drizzle with a little olive oil.
  4. Grill the polenta for 2-3 minutes on each side or until grill marks appear.
  5. Set aside.
  6. In a small dish, whisk together the enchilada sauce and sour cream.
  7. Heat the oven to 375 degrees.
  8. Heat a large skillet over medium heat and add a little drizzle of oilive oil.
  9. Add the onions, peppers and zucchini. stirring occasionally as it browns.
  10. Add in the corn, pinto beans and tomatoes and stir in the sauce.
  11. Add 2 spoonfuls of just the sauce to the casserole dish and then layer the polenta side by side.
  12. Top with veggies and sauce, a little cheese and then top with more polenta.
  13. Repeat layers until you get to the top and end with extra cheese.
  14. Bake for 20 minutes then allow to rest for 5 minutes and serve.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 644 Saturated Fat: 0g Cholesterol: 57.2mg Sodium: 0mg Carbohydrates: 87.7g Fiber: 9.8g Sugar: 9.5g Protein: 25.1g

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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2 comments on “Polenta Enchilada Vegetarian Lasagna”

  1. Great idea for something different from the traditional enchiladas! Looks delicious 😀

  2. This is such a creative recipe! It looks absolutely delicious and so hearty with the polenta!