Baked Polenta And Roasted Vegetables Recipe

Name: Baked Polenta And Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic; 1 1/4 cups whole milk (or water- to thin the polenta); 1/4 cup olive oil; 1 small eggplant, slice in rounds about 1/4-inch thick; 3 zucchini, sliced 1/4-inch thick; 1/2 sweet onion, sliced 1/4 inch thick; 8 cremini mushrooms, sliced in thirds; 1 cup grated parmesan cheese, separated into 1/2 cups; 1/2 cup grated mozzarella cheese; 1/4 cup spaghetti sauce cut with a table spoon water; dried oregano; salt and pepper

Servings: persons

2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic
1 1/4 cups whole milk (or water- to thin the polenta)
1/4 cup olive oil
1 small eggplant, slice in rounds about 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
1/2 sweet onion, sliced 1/4 inch thick
8 cremini mushrooms, sliced in thirds
1 cup grated parmesan cheese, separated into 1/2 cups
1/2 cup grated mozzarella cheese
1/4 cup spaghetti sauce cut with a table spoon water
dried oregano
salt and pepper

1
Preheat oven to 350.
2
POLENTA:.
3
cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
4
VEGGIES:.
5
Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
6
Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
7
Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
8
FINISHING.
9
Drizzle the spaghetti sauce on top of the polenta.
10
Spread the roasted veggies on top of the drizzled polenta.
11
Sprinkle the parmesan and mozzarella on top of the veggies.
12
Place under the broiler to melt the cheese- serve!

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic, 1 1/4 cups whole milk (or water- to thin the polenta), 1/4 cup olive oil, 1 small eggplant, slice in rounds about 1/4-inch thick, and more.

Yes, Baked Polenta And Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Polenta And Roasted Vegetables

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