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Polenta & Vegetable Bake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  40 Minutes
  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 »
 Meltingly Good: Mozzarella Mains
 Marinara Mains
 Italian-Style Casseroles
 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%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: brit Reviewed: 04/12/2011
wow.
so i just broke up with my chef of a boyfriend this weekend, and i thought to myself "ive never even hardboiled an egg. i am going to starve to death." so i decided id give this vegetarian recipe a shot (less likely to undercook and poison myself, right?). for the first time in my life (im 28, so this is sad really), i cooked edible food, without using the smoke detector as a timer, and its amazing. it may have saved my life. thank you. i need to call my mother now. ;)
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