Polenta Vegetable Casserole Recipe

Name: Polenta Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh organic baby spinach; 1 cup zucchini, chopped; 1 cup broccoli, chopped; 1 cup red pepper, chopped; 1 cup green pepper, chopped; 1 cup fresh tomatoes, chopped; 1 cup fresh mushrooms, chopped; 1 medium onion, chopped; 1 tablespoon oregano; 1 tablespoon basil; 6 cloves garlic, chopped; 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning; 1/8 cup water; 3/4 jar pasta sauce, no or low salt; POLENTA; 6 cups water; 1 1/2 cups sundried tomatoes, soaked overnight & cut into small pieces; 4 cloves garlic, minced; 2 cups cornmeal

Servings: persons

2 cups fresh organic baby spinach
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup fresh tomatoes, chopped
1 cup fresh mushrooms, chopped
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
6 cloves garlic, chopped
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/8 cup water
3/4 jar pasta sauce, no or low salt
POLENTA
6 cups water
1 1/2 cups sundried tomatoes, soaked overnight & cut into small pieces
4 cloves garlic, minced
2 cups cornmeal

1
Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.

314

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 19 ingredients. The key ingredients include: 2 cups fresh organic baby spinach, 1 cup zucchini, chopped, 1 cup broccoli, chopped, 1 cup red pepper, chopped, and more.

Yes, Polenta Vegetable Casserole 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.

Polenta Vegetable Casserole

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