Polenta & Vegetable Bake

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450ºF & 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, mushrooms, salt and pepper, red pepper flakes 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.
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