Easy, Satisfying Dinner This was great! I followed the recipe exactly and my only concern was the amount of liquid (I didn't read the reviews beforehand suggesting to reduce the amount of water. I will probably do that next time). I ended up baking it for a little longer than the recipe called for, which seemed to resolve the issue. Really delicious -- my whole family liked it. Pros: easy, lots of veggies

Delicious with a few alterations I made this tonight and it was so great! I am allergic to eggplant so I substituted an 8oz package of fresh button mushrooms (I sliced them). After reading other reviews I decided not to use the 1/2 cup of water especially since I was incorporating mushrooms. I also added one large minced clove of fresh garlic when I added the spinach. I used some dry marjoram, probably 1/2 tsp when I sauteed the vegetables as well. I didn't measure salt or pepper, just seasoned to my liking. I made it vegan with Trader Joe's vegan shredded Mozzarella. It was SO TASTY! I would highly recommend this as a vegetarian or vegan dish that any meat eater would truly enjoy. It was very hearty, I paired it with garlic bread, which was a great because it was a bit on the saucy side. I'm so glad I omitted the extra water! GIVE IT A TRY! Pros: Fantastic healthy way to use polenta. Cons: A little watery.

Super easy! Instead of precooking the vegetables, all I did was layer the pre-made polenta, zuchini, eggplant, spinach, basil, sauce, and cheese (plus a little salt and pepper) in my backing dish (11x7 so everything cooked faster) and put it in the oven at 375 degrees F for 35 - 40 minutes. No pre-cook of anything and it turned out fantastic; vegetables were cooked perfectly. (I also added browned ground turkey to my sauce which was delish if you eat meat) Pros: Quick, Healthy, flavorful Cons: none

Delicious and Healthy Italian Cuisine! I made a Kiwi version by using sliced Kumara instead of Polenta and it turned out perfect! I loved it. Like polenta, kumara still have lots of vitamins.

Perfect for A Summer Night This recipe was absolutely delicious. I did, however, make a few changes. I first replaced the eggplant with yellow squash, and reduced the amount of basil; you really don't need half a cup. I also recommend reducing the amount of water to about 1/4 of a cup, because the water in the vegetables was drawn out and my finished product was sitting in a pool of water. Altogether, this recipe was absolutely delish. Pros: Healthy, Deliciuos, Easy to Make, Quick Cons: Some Changes Need To Be Made

Great dish-wrong oil Olive oil does not like high heat, so canola oil is a better option.

Good, with a few tweaks I made this dish tonight, and thought it was quite tasty - with a few changes. First I made my own "rustic" style polenta and poured it in a baking dish too cool and firm up. As I was sauteeing the vegetables, I realized that the dish needed a prepared pasta sauce, with spices added, not the plain tomato sauce I was planning to use. So I had to change things up a bit. To start out with, I added onions and garlic to my zucchini and eggplant, since I can't fathom making anything vaguely Italian without those two. I added the Spinach and upped the heat to quickly wilt it and evaporate any water. Then I added a can of chopped tomatoes, a generous amount of tomato paste, and a little water. I added several dried spices (oregano, basil, thyme, margoarm, etc from a herb mix) and some salt and pepper. Then it tasted a bit acidic so I put a pinch of sugar. I let it simmer for a bit to meld the flavors. Then, per instructions, I added shredded mozzerella on top of the polenta, poured the vegetable mixture over (gave it a bit of a push down to get the sauce in the nooks around the polenta) and added more shredded cheese and put in a 400 degree oven for 20 minutes. Came out browned and bubbly. Was really very good and I look forward to the leftovers! Pros: Healthy, light

Delicious Casserole This was really delicious. I used a local organic marinara sauce. I added some onion and mushrooms to the sauteed vegetables. Did not add water when I added the fresh spinach and it worked fine. Used the tube polenta, as suggested and was happy with the results.

Tasty and Easy I made my own polenta and covered the bottom of the pan with that instead of the slices. I also added an onion, 2 cloves of garlic, mushrooms, and red pepper flakes. I had my serving minus the cheese and it tasted great and was nice and filling!