Polenta And Vegetable Bake
Easy and savory vegetarian recipe.
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
eggplant
diced |
*
|
| 1 | small |
zucchini
finely diced |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
black pepper
freshly ground |
*
|
| ½ | cup |
water
|
|
| 10 | ounces |
baby spinach
|
*
|
| 1 ½ | cups |
marinara sauce
lower-sodium |
|
| ½ | cup |
basil
fresh |
*
|
| 14 | ounces |
polenta
prepared, sliced lengthwise into 6 thin slices |
*
|
| 1 ½ | cups |
mozzarella cheese, non-fat
shredded, or part-skim |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
eggplant
diced |
*
|
| 1 | small |
zucchini
finely diced |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
black pepper
freshly ground |
*
|
| 118 | ml |
water
|
|
| 289 | ml/g |
baby spinach
|
*
|
| 355 | ml |
marinara sauce
lower-sodium |
|
| 118 | ml |
basil
fresh |
*
|
| 404.6 | ml/g |
polenta
prepared, sliced lengthwise into 6 thin slices |
*
|
| 355 | ml |
mozzarella cheese, non-fat
shredded, or part-skim |
*
|
Directions
Preheat oven to 450 degree 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 ¾ cup cheese, top with the eggplant mixture and sprinkle with the remaining ¾ cup cheese.
Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
Let stand for about 5 minutes before serving.
