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