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Polenta & Vegetable Bake

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

Your rating: None Average: 4 (125 votes)

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.



READER'S COMMENT:
"Great dish! I made a variation on the grill last night and it came out great. I brushed all the veggies with olive oil, italian seasoning and salt and pepper and grilled them. Lightly coated the polenta rounds and grilled them on my...
Polenta & Vegetable Bake

18 Reviews for Polenta & Vegetable Bake

01/21/2012
Anonymous
Great dish-wrong oil

Olive oil does not like high heat, so canola oil is a better option.

Comments
10/23/2011
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!

Healthy, light
Comments
02/12/2011
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.

Comments
02/04/2011
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!

Comments
01/18/2011
Didn't quite come together

I like the concept of this dish a lot. It just didn't all come together as I had expected. For one, the tomato sauce mixture was way too runny. I'm sure the addition of fresh spinach didn't help. I'm going to try again with this recipe, but use several alterations. I would saute the spinach separately and then drain it before mixing it into the sauce mixture. I would add another vegetable, maybe mushrooms. I would a little more spice (but maybe my sauce choice was too bland to begin with). I would make my own polenta so that I could coat the dish with a solid layer, the slices just didn't make for an easily served dish.

Quick, simple, vegetarian
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