Baked Polenta & Sweet Potatoes


Baked Polenta & Sweet Potatoes

Polenta, also known as boiled cornmeal, is a staple in Italian kitchens and a great substitute for pasta for people who avoid gluten. I often make this baked polenta dish for friends who are on a gluten-free, vegan diet because it’s healthy, filling, and very satisfying!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6


  • 1 can nonstick olive oil spray
  • 1 prepared polenta roll (cut in 1/2-inch slices)
  • 1 sweet potato (scrubbed & cut into 1/2-inch thick slices)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (chopped)
  • 1 medium onion (chopped)
  • 1 tablespoon tomato paste
  • 1 can tomatoes (chopped)
  • 1/2 cup kalamata olives (sliced)
  • 1 tablespoon capers (drained)
  • Black pepper
  • Basil
  • Truffle oil or salt


  1. Preheat oven to 450 degrees F.
  2. Spray baking sheet with nonstick spray.
  3. Brush both sides of polenta roll and sweet potato slices with 1 tablespoon olive oil and arrange on prepared sheet.
  4. Bake until polenta and sweet potatoes are crusty (about 20 minutes), turning over after about 10 minutes.
  5. While polenta and sweet potatoes are in oven, heat remaining oil in sauce pan.  
  6. Add garlic and onion and cook until both are soft.
  7. Add tomato paste, chopped tomatoes, olives, and capers, and simmer for 10 minutes.  
  8. Season with salt and pepper.
  9. Create 3-layer tower by alternating polenta disks, sweet potatoes, and polenta disks.

  10. Serve disks with tomato sauce on side.  
  11. Garnish with basil and truffle oil or salt.

Bon appétit!