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Polenta & Vegetable Bake

From: EatingWell

This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.

Servings: 8 servings
Prep: 35 mins
Total: 40 mins
Rated : 
 by 2 people
2 tablespoons  extra-virgin olive oil
1   medium eggplant, diced
1   small zucchini, finely diced
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1/2 cup  water
10 ounces  baby spinach
1 1/2 cups  prepared marinara sauce, preferably lower-sodium
1/2 cup  chopped fresh basil
14 ounces  prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups  shredded part-skim mozzarella, divided
1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
Nutrition Facts
Calories 215, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 667 mg, Carbohydrate 27 g, Fiber 6 g, Protein 9 g, Potassium 187 mg. Daily Values: Vitamin A 35%, Vitamin C 25%, Calcium 25%. Exchanges: Starch 1.5, Vegetable 1.
Percent Daily Values are based on a 2,000 calorie diet

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2/6/2012 11:34:03 AM Report Abuse

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