Recipe Image

Polenta & Vegetable Bake

  • 35 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 2 tablespoons extra-virgin olive oil
    • 1 medium eggplant, diced
    • 1 small zucchini, finely diced
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ½ cup water
    • 10 ounces baby spinach
    • 1½ cups prepared marinara sauce, preferably lower-sodium
    • ½ cup chopped fresh basil
    • 14 ounces prepared polenta, sliced lengthwise into 6 thin slices
    • 1½ cups shredded part-skim mozzarella, divided


  • 1 Preheat oven to 450°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 ¾ cup cheese, top with the eggplant mixture and sprinkle with the remaining ¾ 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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