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Baked Mixed Vegetable and Pesto Polenta

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Rating: 5   Reviews: 1 See Reviews
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Total Time:  40 Minutes
  8 servings
Tender polenta makes an excellent base for a quick and easy Italian-style casserole full of fresh vegetables.
1 tablespoon olive oil
2 cups sliced mushrooms
1 small onion, finely diced
1/2 cup low-sodium vegetable broth
1 cup asparagus pieces, cut into 1/2-inch pieces
2 cups shredded Swiss chard
Salt and freshly ground pepper, to taste
16.5 ounces prepared polenta, sliced into 1/2-inch rounds
1/2 cup prepared pesto
1 cup sliced roasted red pepper
1 cup thinly sliced strips of fresh mozzarella
1/4 cup grated Parmesan cheese
Baked Mixed Vegetable and Pesto Polenta Recipe at
Preheat the oven to 425 degrees F. Grease a 9 x 13-inch casserole with oil.

In a large nonstick skillet over medium-high heat, heat oil. Saute the onion and mushrooms until soft and the onion golden, about 7 minutes. Add the broth, asparagus and Swiss chard and cook until the asparagus is crisp tender and the chard is wilted, about 4 or 5 minutes. Season with salt and freshly ground pepper.

Line the bottom of the casserole with the polenta slices as thoroughly as possible. Dollop and spread the pesto on top of the polenta. Sprinkle half the Parmesan and layer half the mozzarella slices over the top. With a slotted spoon to drain excess liquid, spoon the vegetable mixture over the top. Arrange the chopped roasted red pepper on top of the vegetables. Sprinkle the remaining half of the Parmesan and layer the remaining half of the mozzarella slices over the top.

Bake for 15 to 20 minutes, or until the cheese is melted and bubbling.

Recipe reprinted by permission of Ann Volkwein. All rights reserved.
Date Added: 04/30/2014
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Rating: 5
by: Jayne Reviewed: 06/19/2014
OMG so good!
So good! Savoring 2nd helping now. Oven temp omitted. Baked @ 375 for 25-30 mins. Needs longer than 15 mins. Grease 11x17 pan. Slice polenta 1/4." 1/2" too thick to cook through. Follow recipe exactly. Hate it when some say what they changed, added, etc. That’s not a review. Cook all veg separately & 2x longer or it will be raw. Use a bit more oil than noted too. Combine cooked veg then layer over polenta. I’m heavy-handed with cheeses at each addition. Served 4. Yummy leftovers tomorrow!
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