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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Polenta & Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions