Name: Polenta & Vegetable Bake
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium eggplant, diced; 1 small zucchini, finely diced; 0.5 teaspoon salt; 0.5 teaspoon freshly ground pepper; 0.5 cup water; 10 ounces baby spinach; 1.5 cups prepared marinara sauce, preferably lower-sodium; 0.5 cup chopped fresh basil; 14 ounces prepared polenta, sliced lengthwise into 6 thin slices; 1.5 cups shredded part-skim mozzarella, divided

Polenta & Vegetable Bake

4.3

(16)

16 Reviews

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, Ida's Mandelbrot dipped in a fresh-brewed cup of coffee.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Low-Calorie Gluten-Free Vegetarian High Calcium Bone Health Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
½ teaspoon salt
½ teaspoon freshly ground pepper
½ cup water
10 ounces baby spinach
1 ½ cups prepared marinara sauce, preferably lower-sodium
½ cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 ½ cups shredded part-skim mozzarella, divided

Directions

Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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 Facts (per serving)

201	Calories
9g	Fat
23g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 201
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 4g	16%
Total Sugars 10g
Protein 9g	19%
Total Fat 9g	11%
Saturated Fat 3g	14%
Cholesterol 14mg	5%
Vitamin A 3883IU	78%
Vitamin C 21mg	23%
Folate 89mcg	22%
Sodium 599mg	26%
Calcium 242mg	19%
Iron 3mg	18%
Magnesium 46mg	11%
Potassium 394mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.