October 08, 2013

Vegetable & Polenta Bake

Steamed vegetables are always a week-night go to as a vegetable side dish, but I love to make up veggie casseroles that I can serve for a few nights.  The polenta makes a nice "crust" for all the vegetable goodness.  You can add any vegetables that you have to this mix and it will turn out great. 

Vegetable & Polenta Bake
Serves 4
  • 1 T extra virgin olive oil
  • 1/2 onion; chopped
  • 2 garlic cloves; mined
  • 1 zuchinni; diced
  • 1/2 red pepper; diced
  • 1-2 heaping cups spinach
  • 2 t Italian seasoning
  • Salt and pepper to taste
  • 3/4 cup pasta sauce (recipe here)
  • 1/4-1/2 a log of prepared polenta; sliced thinly
  • 1/4 cup shredded cheese (optional)
  1. Preheat an oven to 450 degrees F and spray an 8x8 inch baking dish with coconut oil spray
  2. In a large skillet, heat the olive oil and sauce the onions, garlic, zucchini, and pepper until the vegetables are tender
  3. Season with the Italian seasoning and salt and pepper
  4. Add the spinach and cook until wilted
  5. Stir in the pasta sauce
  6. Layer the polenta slices along the bottom of the baking dish
  7. Top with the vegetables/sauce mixture
  8. Sprinkle with cheese
  9. Bake for about 15 minutes; until the cheese has browned
  10. Let cool a few minutes before serving

Adapted From Fit Fun and Fantastic

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