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Home > Recipes > Recipe

Polenta & Vegetable Bake

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Source: © EatingWell Magazine
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Active Time:  35 Minutes
 Total Time:  40 Minutes
 Yield:  8 servings
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.
RECIPE INGREDIENTS
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
Polenta & Vegetable Bake Recipe at Cooking.com
DIRECTIONS
Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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.

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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
 Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Lighter Casseroles
Nutrition Facts per Serving
Yield: 8 servings
Calories: 215
Fat. Total: 8g
Protein: 9g
Carbohydrates, Total: 27g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 14mg
Sodium: 667mg
% Cal. from Fat: 33%
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