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Polenta And Vegetable Bake

 

Easy and savory vegetarian recipe.
61

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 4872% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 262mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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