Tuna & 4 Veg Polenta Bake

After making Polenta Biscotti, I kept looking for other interesting recipes to include my opened bag of Polenta. This Tuna and 4 Veg Polenta Bake was my next cooking experiment. I liked the idea of baking Polenta into a comfort type dish, similar to my Potato, Tuna and Mushroom Gratin.

There are 4 nutritious vegetables packed into this comforting dish. You can include whichever 4 you like, the vegetables I’ve included are family favorites and work well together… Zucchini, Onion, Leek and Mushrooms.

The Tuna & 4 Veg Polenta Bake didn’t disappoint – it was comforting and hearty, yet light and full of flavor. Definitely a recipe to be repeated again and again and again!

I served a portion of the Tuna & 4 Veg Polenta Bake to Mr 22 Months with some cute  as part of a Bento Lunchbox. Also included in his meal are cranberries in a Flower Cup and green apple pieces cut into and an Airplane and a Boat.


Tuna & 4 Veg Polenta Bake
Adapted from AlltheCooks.Com
2 tsp oil
1 Onion, Chopped
1 Leek, white part only, cleaned and sliced
200g Mushrooms, sliced
1 Zucchini, diced
2 Cups Water or Stock or Half/Half
1 Cup Polenta
425g Tin Tuna
1/2 Cup Cheese, finely grated

1. Preheat the oven to 180 and get out a baking dish.
2. In a frying pan over low to medium heat, soften the onion and leek in the oil.
3. Add the mushrooms and zucchini and cook for 15 minutes to reduce.
4. Meanwhile, pour the water or stock into a saucepan and bring up to the boil. Once boiling, pour the Polenta over in a steady stream and stir continuously until thickened and creamy.
5. Once the Polenta is cooked, add the reduced vegetables and tuna to the saucepan. Stir well to combine.
6. Pour the Polenta, Vegetable and Tuna mixture into the baking dish and cover with the grated cheese.
7. Place in the oven for 30 to 35 minutes or until golden. 
8. Remove from the oven and allow to cool for 15 minutes to set.

Serves 4 to 6 

To Recreate the Bento lunchbox, you’ll need:

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Balanced Keto Meal Plans


  1. Yum! This looks so good, and filling! Perfect for lunches too!

  2. This recipe looks so delicious! Thanks for coming to our “Strut Your Stuff Saturday.” We would love to see you again next week!! -The Sisters

  3. Anonymous says:

    I made this dish tonight – used eggplant in place of mushrooms. The family loved it!

    It was my first time cooking polenta. The packet instructions said “stir for 10-15 minutes”, however, after about 3 minutes, it started to thicken. If I kept going for 5 mins I’m sure it would have burned! So, what’s the deal – are there different varieties of polenta out there?

    • Thanks so much for the feedback. Yes, there seem to be different Polenta varieties, which is why I didn’t specify a time, I mentioned to stir until thick and creamy. My polenta package also said to cook for much longer than it took for it to get creamy. So happy your family enjoyed it and love the use of eggplant instead of mushrooms – must try it next time!


  1. […] searched for a tuna polenta bake recipe, and was inspired by one I saw on the Yummy Inspirations blog. I have used the basic process outlined in the blog, with some modifications to make the meal […]