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.
Polenta & Vegetable Bake
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.
18 Reviews for Polenta & Vegetable Bake
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 sautéed 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!
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)
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.
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.