Always looking for recipes involving pre-made polenta, I thought this recipe sounded delicious. It came together quickly, and I thawed out some of our favorite Marinara Magnifica to use as the marinara sauce. We liked this and would make it again.
I like a lot of the things I find on the Eating Well website. I need to subscribe to the magazine, I think.
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.
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
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.
Yield: 8 servings