Prep 15 mins
Cook 45 mins
From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.
- 1 medium onion, coarsely chopped (1/2 cup)
- 1 medium bell pepper, coarsely chopped (1 cup)
- 1 small eggplant, unpeeled (1 pound)
- 1 medium zucchini, diced (1 cup)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
- 16 ounces polenta (refrigerated plain or any flavor)
- 2 tablespoons parmesan cheese, shredded
- 3⁄4 cup mozzarella cheese, finely shredded (3 ounces)
- 1⁄4 cup fresh parsley, chopped
- Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
I accidentally grabbed quinoa instead of polenta, and added a ton of sage, garlic and black pepper. The quinoa added a great texture, and some much-needed protein. It was phenomenal! I was worried there wouldn't be much flavor in the veggies, but it's surprising how much a simple can of italian tomatoes adds. Seriously delicious recipe, and I would recommend using quinoa, spices with sage, black pepper and garlic. Delicious recipe.