August 11, 2022
Chicago 12, Melborne City, USA
Dessert

Polenta & Vegetable Bake

Polenta & Vegetable Bake

Rating: 4.5 stars

16 Ratings

  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This healthful and comforting vegetarian casserole is perfect on a cool night–or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, Ida’s Mandelbrot dipped in a fresh-brewed cup of coffee.

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Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

Nutrition Facts

Per Serving:

201 calories; protein 9.4g; carbohydrates 22.9g; dietary fiber 4.4g; sugars 9.9g; fat 8.6g; saturated fat 2.7g; cholesterol 13.6mg; vitamin a iu 3882.9IU; vitamin c 20.9mg; folate 88.5mcg; calcium 241.6mg; iron 3.3mg; magnesium 45.5mg; potassium 393.8mg; sodium 598.7mg; thiamin 0.1mg.

Exchanges:

1.5 starch, 1 vegetable

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