Gluten Free Vegetarian Recipes: Polenta, Beans & Eggs

• The base comes together in a saucepan rather than requiring a separate gluten-free flour blend, which keeps the ingredient list focused and the texture easy to manage.
• Roasted cherry tomatoes, zucchini, and red onion bring moisture and color, while beans make the dish substantial enough to stand alone instead of acting as a side.
• Baked eggs are added at the end, so you can choose a yolk texture that suits the meal, from softly set to fully firm after a few extra minutes simply.

• 4 cups vegetable broth (960 g)
• 1 cup medium-grind polenta (170 g)
• 1 tablespoon olive oil (14 g)
• 1 medium zucchini, sliced (200 g)
• 1 pint cherry tomatoes (300 g)
• 1 small red onion, wedged (120 g)
• 1 can cannellini beans, drained (240 g)
• 4 large eggs (200 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons chopped fresh basil (8 g)
• 1 lemon, cut into wedges (120 g)

Ingredient notes

• Use medium-grind yellow polenta, not instant cornmeal, for a base that stays spoonable after baking. Fine cornmeal cooks faster and produces a softer texture; follow package timing and keep the liquid ratio close.
• Cannellini beans give a creamy contrast to the grains. Drain and rinse them thoroughly, then fold them in gently so the beans remain whole. Chickpeas are a reasonable trade-off: firmer texture, nuttier flavor, and less creamy presence.
• Cherry tomatoes release enough juice to season the roasting dish without making the polenta watery. Halve large ones, but leave small tomatoes whole for shape. Roma tomatoes are a trade-off: less burst juice and a more concentrated roasted edge.
• Make shallow wells before adding the eggs so they sit in place rather than running across the vegetable layer. Cold eggs may need another minute or two in the oven. For a no-egg version, add extra beans and omit the wells.
• Fresh basil is stirred through after baking because high oven heat dulls its aroma. Parsley is a trade-off when basil is unavailable: it brings a greener, sharper note but not the same sweet perfume. Keep lemon optional for a brighter finish.

1. 1Heat the oven

   Set the oven to 425°F. Lightly oil a 9-by-13-inch baking dish, leaving it nearby for the cooked polenta. Put a kettle or saucepan of broth on the stove so the vegetable roasting and polenta cooking can overlap without rushing either part.

2. 2Roast the vegetables

   Toss zucchini, tomatoes, red onion, olive oil, salt, and pepper directly in the baking dish. Arrange the vegetables in one loose layer. Roast for 18 minutes, stirring once halfway through, until the tomatoes have softened and the onion edges show color.

   

3. 3Cook the polenta

   Bring the vegetable broth to a steady simmer in a medium saucepan. Whisk in the polenta gradually, then reduce the heat to low. Stir often for 18 to 22 minutes, scraping the bottom and corners, until the grains are tender and the mixture falls slowly from a spoon.

   

4. 4Add the beans

   Remove the roasting dish from the oven. Stir the drained cannellini beans through the vegetables, distributing them evenly. Spoon in the warm polenta and use the back of the spoon to level it gently. The surface does not need to be perfectly smooth.

5. 5Nestle in the eggs

   Use a spoon to make four shallow wells across the polenta. Crack one egg into each well, keeping the yolks centered. Return the dish to the oven for 8 to 12 minutes, watching near the end for whites that look set and yolks at your preferred texture.

6. 6Rest and finish

   Let the bake stand for 5 minutes before scooping; this brief pause helps the polenta settle into neat portions. Scatter basil over the top and bring lemon wedges to the table. Spoon through the vegetables and beans with each serving so every bowl gets the full mix.

• Keep the broth at a low simmer once the polenta goes in. A hard boil encourages splatters and makes it harder to stir the thickening grains evenly.
• Use a wide saucepan for the polenta if possible. The broader surface gives you room to whisk into the corners, where dry grains can otherwise collect.
• Do not crowd the vegetables under the polenta before their first roast. Their initial exposure to oven heat builds flavor and prevents the finished dish from tasting steamed.
• If the polenta thickens before the grains are tender, whisk in warm water a few tablespoons at a time. Stop when it is loose enough to spread without force.

Spoon the bake into shallow bowls, making sure each portion includes polenta, vegetables, beans, and an egg. A crisp cucumber and herb salad gives the soft base some contrast, while lemon wedges sharpen the tomato flavor. For a larger dinner, add roasted broccoli or a simple arugula salad alongside it. If serving at lunch, portion the bake into containers after the resting time and pack fresh basil separately.