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Polenta & Vegetable Bake

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

Your rating: None Average: 4.2 (86 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 Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  1. Preheat oven to 450 degree 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 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

Nutrition

Per serving: 215 calories; 8 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 27 g carbohydrates; 9 g protein; 6 g fiber; 667 mg sodium; 187 mg potassium.

Nutrition Bonus: Vitamin A (35% daily value), Calcium & Vitamin C (25% dv), Fiber (23% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1.5 starch, 1 vegetable


More From EatingWell

Recipe Categories

Style/Theme
Comfort foods
Entertaining, casual
Everyday favorites
Kid-friendly
Vegetarian
Budget
Casserole
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
Ease of Preparation
Moderate
Total Time
45 minutes or less
Type of Dish
Main dish, vegetarian
Servings
8 or more
Ethnic/Regional
Italian
Mediterranean
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
December 2005/January 2006
The EatingWell Healthy in a Hurry Cookbook (2006)
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