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 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.
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!
Delicious with a few alterations 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 sauteed 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! Pros: Fantastic healthy way to use polenta. Cons: A little watery.
Delicious fast and easy! I did not have a tube of polenta on hand so I made my own using instant. Great flavors.
This was very good. My husband LOVED it.
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!
Super easy! 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) Pros: Quick Healthy flavorful Cons: none
Great dish-wrong oil Olive oil does not like high heat so canola oil is a better option.
