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20 minute dinner recipes

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Polenta & Vegetable Bake

http://www.eatingwell.com/recipes/polenta_vegetable_bake.html

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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, biscotti dipped in a fresh-brewed cup of coffee.

8 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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

Per serving : 215 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 14 mg Cholesterol; 27 g Carbohydrates; 9 g Protein; 6 g Fiber; 667 mg Sodium; 187 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1.5 starch, 1 vegetable