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Baked Polenta & Sweet Potatoes


Baked Polenta & Sweet Potatoes

5 from 2 votes
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!
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 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


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

Bon appétit!