Polenta & Vegetable Bake Recipe

Name: Polenta & Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium eggplant, diced; 1 small zucchini, finely diced; 1/2 cup button mushroom; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/2 cup water; 10 ounces Baby Spinach; 1 1/2 cups prepared marinara sauce, preferably lower-sodium (we used Paul Newman's Marinara Sauce); 1 pinch red pepper flakes; 1/2 cup chopped fresh basil; 14 ounces prepared polenta, sliced lengthwise into 6 thin slices (we used Trader Joe's Organic prepared polenta0); 1 1/2 cups shredded part-skim mozzarella cheese, divided

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 cup button mushroom
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup water
10 ounces Baby Spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium (we used Paul Newman's Marinara Sauce)
1 pinch red pepper flakes
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices (we used Trader Joe's Organic prepared polenta0)
1 1/2 cups shredded part-skim mozzarella cheese, divided

1
Preheat oven to 450u00b0F & coat a 9-by-13-inch baking dish with cooking spray.
2
Heat oil in a large nonstick skillet over medium-high heat.
3
Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
4
Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.
5
Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
6
Remove from the heat and stir in basil.
7
Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
8
Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
9
Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
10
Let stand for about 5 minutes before serving.

230

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 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium eggplant, diced, 1 small zucchini, finely diced, 1/2 cup button mushroom, and more.

Yes, Polenta & Vegetable Bake falls under the Vegetarian 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.

Polenta & Vegetable Bake

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