Warm, comforting and wonderfully satisfying! Will definitely make again!
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 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.
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.
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,
Delicious, fast and easy! I did not have a tube of polenta on hand, so I made my own using instant. Great flavors.