Polenta & Vegetable Bake

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

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...

Create a Review

17 Reviews for Polenta & Vegetable Bake

12/13/2010

akc773

Recommends this recipe

YUM!

I didn't have any zucchini, so I used butternut squash instead (cubed like the eggplant and pre-roasted 15 minutes). Added two sliced shallots to the vegetables and some grated parmesan reggiano to the top layer of cheese. This dish will definitely satisfy any cravings for a cheesy Italian entree like lasagna or eggplant parmesan.

Pros: versatile, satisfying

Comments

08/16/2010

cgluna1969

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 veggie grill rack.
I also used fresh roma tomatoes which I also grilled.
I layered everything on a cookie sheet- topped with spinach leaves and then the cheese
- left on grill for a few minutes to melt the cheese.
Delicious!

Comments

07/06/2010

dianfortunato

A great tasting dish - added fresh string beans and used Muir Glen Tomato Basil Sauce.
Next time I'd add mushrooms - also would only cook it for 10 minutes in the oven,

Comments

05/11/2010

Anonymous

Delicious, fast and easy! I did not have a tube of polenta on hand, so I made my own using instant. Great flavors.

Comments

04/12/2010

Anonymous

This was delicious! I also used Trader Joe's organic polenta. Instead of using fresh spinach, I simply used a box of the frozen chopped variety. I didn't think I liked polenta, but the use in this dish gives it texture and makes you think you have more cheese in the dish than you do!

Comments