POLENTA & VEGETABLE BAKE
Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450ºF & coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- 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.
- 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.
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michael gordon
michael.g@yahoo.comOverall, this is a great recipe for a quick and easy weeknight meal.
Lindsey McDaniel
l_mcdaniel49@aol.comThis dish was a bit bland for my taste. I think it could have used more seasoning. I also found that the polenta was a bit too thick. Next time, I will use less polenta and more liquid.
Legendary gamerz
l-gamerz@aol.comI'm a vegetarian, so I was looking for a hearty and flavorful main course that didn't include meat. This polenta vegetable bake fit the bill perfectly. The polenta was creamy and filling, and the roasted vegetables were packed with flavor. I will def
Pek Pek
p-p26@gmail.comThis polenta vegetable bake is a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower that I added to the polenta, and it was delicious. I also added a bit of chopped fresh basil, which gave the dish a nice pop of flav
Sheriff Bah
s-b11@hotmail.comI made this dish for a potluck and it was a huge success. Everyone loved it! The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender. I will definitely be making this again.
Barbara kloise
kloise_b@gmail.comI followed the recipe exactly and the dish turned out perfectly. The polenta was creamy and flavorful, and the roasted vegetables were tender and delicious. I would definitely recommend this recipe to others.
Joe Schmidt
j60@hotmail.comThis dish was easy to make and very delicious. I will definitely be making it again.
Josiah Casey
c@aol.comThis polenta vegetable bake is a great way to sneak some extra vegetables into your diet. The kids loved it!
MOBASHIR ANNS AWAN
a.m67@hotmail.comI'm not a big fan of polenta, but I really enjoyed this dish. The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender. I especially loved the crispy Parmesan cheese topping.
Capionnikex
capionnikex@hotmail.frThis is a great recipe for a quick and easy weeknight meal. The polenta cooks in just 5 minutes, and the roasted vegetables can be prepped ahead of time. I also love that this dish can be easily customized to your liking. You can use any type of vege
Akisha Hamis
akisha_hamis60@gmail.comI followed the recipe exactly and the dish turned out great! The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender. I especially loved the crispy Parmesan cheese topping.
Eroo Dost
eroo_dost6@gmail.comThis dish was a bit bland for my taste. I think it could have used more seasoning. I also found that the polenta was a bit too thick. Next time, I will use less polenta and more liquid.
israr Gujjar
i_gujjar@gmail.comI'm a vegetarian, so I was looking for a hearty and flavorful main course that didn't include meat. This polenta vegetable bake fit the bill perfectly. The polenta was creamy and filling, and the roasted vegetables were packed with flavor. I will def
Britt Lewis
lb@yahoo.comThis polenta vegetable bake is a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower that I added to the polenta, and it was delicious. I also added a bit of chopped fresh basil, which gave the dish a nice pop of flav
baad shah
shahb@yahoo.comI made this dish for a potluck and it was a huge success. Everyone loved it! The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender. I will definitely be making this again.
Monkey Man
m@gmail.comThis is the perfect comfort food for a cold winter night. The polenta is warm and filling, and the roasted vegetables add a nice touch of sweetness. I highly recommend this dish!
Liz Juliano
l-juliano@gmail.comThis bake was easy to make and so delicious. The polenta was creamy and cheesy, and the vegetables were roasted to perfection. I loved the pop of flavor from the sun-dried tomatoes.
Chano Chani
c-chano11@hotmail.comI'm not usually a fan of polenta, but this dish changed my mind. The combination of polenta, roasted vegetables, and Parmesan cheese was divine. I'll be adding this to my regular dinner rotation!
Mohamad Nasar
mohamad14@hotmail.comThis polenta vegetable bake was a hit with my family! The polenta was creamy and flavorful, and the roasted vegetables were perfectly tender. I especially loved the crispy Parmesan cheese topping. Will definitely be making this again!