Baked Polenta and Roasted Vegetables

Name: Baked Polenta and Roasted Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 9x13 pan, 6-8 serving(s)
Ingredients: 2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic; 1 1/4 cups whole milk (or water- to thin the polenta); 1/4 cup olive oil; 1 small eggplant, slice in rounds about 1/4-inch thick; 3 zucchini, sliced 1/4-inch thick; 1/2 sweet onion, sliced 1/4 inch thick; 8 cremini mushrooms, sliced in thirds; 1 cup grated parmesan cheese, separated into 1/2 cups; 1/2 cup grated mozzarella cheese; 1/4 cup spaghetti sauce cut with a table spoon water; dried oregano; salt and pepper

Submitted by MushroomPrincess

"I love recipes to get ideas on how flavors go together. Much to my family's dismay, I hardly ever follow them. I saw something like this in our local paper but didn't want mushy polenta. I always have a fridge full of leftovers and this was created with what I had on hand. It has a few short cuts- like buying pre-made polenta but you can make your own. Experiment with other veggies, cheeses, spices... Enjoy! I salted the eggplant then reconstituted the polenta and put it in the oven before prepping the rest of the veggies. This give the eggplant time to weep and to bake the polenta. And to have a glass of wine."

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Ready In:: 2hrs
Ingredients:: 12
Yields:: 1 9x13 pan
Serves:: 6-8

ingredients

2 lbs polenta, Pre-made Melissa's in the refrigerated section at the supermarket works well, cut into 1/4-inch slic
1 ¹⁄₄ cups whole milk (or water- to thin the polenta)
¹⁄₄ cup olive oil
1 small eggplant, slice in rounds about 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
¹⁄₂ sweet onion, sliced 1/4 inch thick
8 cremini mushrooms, sliced in thirds
1 cup grated parmesan cheese, separated into 1/2 cups
¹⁄₂ cup grated mozzarella cheese
¹⁄₄ cup spaghetti sauce cut with a table spoon water
dried oregano
salt and pepper

directions

Preheat oven to 350.
POLENTA:.
cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes.
VEGGIES:.
Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant.
Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil.
Place on a baking sheet and bake for 30 minutes or until the veggies are al dente.
FINISHING.
Drizzle the spaghetti sauce on top of the polenta.
Spread the roasted veggies on top of the drizzled polenta.
Sprinkle the parmesan and mozzarella on top of the veggies.
Place under the broiler to melt the cheese- serve!