VEGGIE & POLENTA CASSEROLE

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martharodriguez
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2015/03/18 09:59:35 (permalink)

VEGGIE & POLENTA CASSEROLE

I gave this a try last night was good maybe somthing that other may want to Try : VEGGIE & POLENTA CASSEROLE
Details
Cooking Time:
 
40
Recipes Makes:
 
8
Calories: 
 
215
Carbs:
 
27
Fat:
 
8
Protein:
 
]2 tablespoon(s) extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1/2 cup(s) water
10 ounce(s) baby spinach
1 1/2 cup(s) prepared marinara sauce, preferably lower-sodium 
1/2 cup(s) chopped fresh basil
14 ounce(s) prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cup(s) shredded part-skim mozzarella, divided
9
Directions 1.Preheat oven to 450°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.
 
post edited by martharodriguez - 2015/03/18 10:01:40
#1

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