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Late Summer Vegetable Bolognese with Creamy Polenta | halfbakedharvest.com @hbharvest
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4.60 from 66 votes

Late Summer Vegetable Bolognese with Creamy Polenta

A flavorsome vegetable bolognese that's easy to make
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 371kcal


Creamy Polenta


  • 1. Heat the olive oil in a large skillet set over medium heat. 
    2. When the oil shimmers, add the onions and carrots and cook until softened, about 5 minutes. Stir in the zucchini, bell peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Cook for 8-10 minutes or until the veggies are tender. 
    3. Stir in all of the tomatoes, wine, and 1/2 cup water. Stir in the walnuts. Shimmer the sauce for 20 minutes or until it has thickened and the tomatoes have burst. Season with salt and pepper and then stir in the basil. 
    4. Meanwhile, make the polenta. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the corn and butter until melted. Season with salt and pepper.
    5. Ladle the bolognese over the polenta. Enjoy!


Calories: 371kcal | Carbohydrates: 35g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 283mg | Potassium: 1058mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4970IU | Vitamin C: 58.2mg | Calcium: 188mg | Iron: 3.4mg