9 Quick and Easy Vegetarian Casseroles Everyone Will Love

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This hearty, comforting casserole layers creamy polenta with garlicky sautéed greens and melty cheese for a cozy dish that feels both rustic and elegant. It’s perfect for potlucks, weeknights, or any time you want something warm and satisfying without a lot of fuss. The polenta bakes up soft and custardy while the greens add depth, texture, and color.

Ingredients (for 6 servings):

• 3 c water
• 1 cup milk
• 1 cup polenta (coarse cornmeal)
• 1 tsp salt
• 2 tbsp butter
• 1/2 cup grated Parmesan
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 6 cups chopped greens (spinach, kale, chard, or a mix)
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella
• Black pepper, to taste

Instructions:

1. Preheat oven to 375°F. Grease a medium casserole dish.
2. In a pot, bring water and milk to a simmer. Whisk in polenta and salt. Reduce heat and cook 10–12 min, stirring often, until thick and creamy. Remove from heat and stir in butter and Parmesan.
3. In a large skillet, heat olive oil over medium. Add onion and cook 3–4 min until softened. Add garlic and cook 1 min.
4. Stir in chopped greens and red pepper flakes. Cook 3–5 min until wilted and tender. Season with black pepper.
5. Spread half the polenta into the casserole dish. Top with the sautéed greens. Sprinkle over half the mozzarella.
6. Spoon remaining polenta on top and finish with remaining mozzarella.
7. Bake 20–25 min until bubbly and golden. Let cool 5 min before serving.