Get a healthy side on the table in a flash with a little help from leftover diced veggies. We are all about easy weeknight solutions here (and bonus for any greens we can sneak in). 

Polenta with Leftover Vegetables and Canned Tomatoes 


  • 1 tube pre-cooked polenta (found at most groceries across the country) 

  • 1 can diced tomatoes 

  • Fresh thyme 

  • Leftover diced vegetables (such as zucchini, squash, carrots) 


  1. Line a shallow baking dish with 1"-1.5" thick wedges of polenta. 

  2. Top with leftover vegetables and sprinkle with fresh thyme. 

  3. Cover with canned tomatoes. Top tomatoes with fresh thyme. 

  4. Bake at 375 degrees for at least 30 minutes (until bubbly).

About the recipe developer: Denise Albert is the owner and operator of Cooking in Bloom, a program that hosts sustainable and healthy cooking classes for kids. She is a wife, dietitian and mother of two