Polenta & Vegetable Bake

Good, with a few tweaksI made this dish tonight, and thought it was quite tasty - with a few changes. First I made my own "rustic" style polenta and poured it in a baking dish too cool and firm up. As I was sauteeing the vegetables, I realized that the dish needed a prepared pasta sauce, with spices added, not the plain tomato sauce I was planning to use. So I had to change things up a bit. To start out with, I added onions and garlic to my zucchini and eggplant, since I can't fathom making anything vaguely Italian without those two. I added the Spinach and upped the heat to quickly wilt it and evaporate any water. Then I added a can of chopped tomatoes, a generous amount of tomato paste, and a little water. I added several dried spices (oregano, basil, thyme, margoarm, etc from a herb mix) and some salt and pepper. Then it tasted a bit acidic so I put a pinch of sugar. I let it simmer for a bit to meld the flavors. Then, per instructions, I added shredded mozzerella on top of the polenta, poured the vegetable mixture over (gave it a bit of a push down to get the sauce in the nooks around the polenta) and added more shredded cheese and put in a 400 degree oven for 20 minutes. Came out browned and bubbly. Was really very good and I look forward to the leftovers!Pros: Healthy, light

Good, with a few tweaks I made this dish tonight, and thought it was quite tasty - with a few changes. First I made my own "rustic" style polenta and poured it in a baking dish too cool and firm up. As I was sauteeing the vegetables, I realized that the dish needed a prepared pasta sauce, with spices added, not the plain tomato sauce I was planning to use. So I had to change things up a bit. To start out with, I added onions and garlic to my zucchini and eggplant, since I can't fathom making anything vaguely Italian without those two. I added the Spinach and upped the heat to quickly wilt it and evaporate any water. Then I added a can of chopped tomatoes, a generous amount of tomato paste, and a little water. I added several dried spices (oregano, basil, thyme, margoarm, etc from a herb mix) and some salt and pepper. Then it tasted a bit acidic so I put a pinch of sugar. I let it simmer for a bit to meld the flavors. Then, per instructions, I added shredded mozzerella on top of the polenta, poured the vegetable mixture over (gave it a bit of a push down to get the sauce in the nooks around the polenta) and added more shredded cheese and put in a 400 degree oven for 20 minutes. Came out browned and bubbly. Was really very good and I look forward to the leftovers! Pros: Healthy, light

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.

Delicious CasseroleThis 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!

Didn't quite come together I like the concept of this dish a lot. It just didn't all come together as I had expected. For one, the tomato sauce mixture was way too runny. I'm sure the addition of fresh spinach didn't help. I'm going to try again with this recipe, but use several alterations. I would saute the spinach separately and then drain it before mixing it into the sauce mixture. I would add another vegetable, maybe mushrooms. I would a little more spice (but maybe my sauce choice was too bland to begin with). I would make my own polenta so that I could coat the dish with a solid layer, the slices just didn't make for an easily served dish. Pros: Quick, simple, vegetarian Cons: Too watery, a little bland

Didn't quite come togetherI like the concept of this dish a lot. It just didn't all come together as I had expected. For one, the tomato sauce mixture was way too runny. I'm sure the addition of fresh spinach didn't help. I'm going to try again with this recipe, but use several alterations. I would saute the spinach separately and then drain it before mixing it into the sauce mixture. I would add another vegetable, maybe mushrooms. I would a little more spice (but maybe my sauce choice was too bland to begin with). I would make my own polenta so that I could coat the dish with a solid layer, the slices just didn't make for an easily served dish.Pros: Quick, simple, vegetarianCons: Too watery, a little bland

Fantastic! Warm, comforting and wonderfully satisfying! Will definitely make again! Pros: Easy to make and delicious!

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 Cons: none

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, satisfyingCons: none

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!

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!

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,

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,

Yum. It was delicious. Used Trade Joe's Organic Polenta that comes in the roll. Worked perfectly. Added squash and mushrooms...didn't use spinach.

This was very good. My husband LOVED it.