EatingWell Polenta and Vegetable Bake - 4 pts

[Guest guest]

I'm going to make this for dinner tonight. I'm going to substitute a

tablespoon of red pepper flakes for the black pepper to give it some

heat! I'm also going to use broth instead of the water.

 

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EatingWell Polenta and Vegetable Bake - 4 pts

2 tablespoons extra-virgin olive oil

1 medium eggplant, diced

1 small zucchini, finely diced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup water

10 ounces baby spinach

1 1/2 cups prepared marinara sauce, preferably lower-sodium

1/2 cup chopped fresh basil

14 ounces prepared polenta, sliced lengthwise into 6 thin slices

1 1/2 cups shredded part-skim mozzarella, divided

 

 

 

 

 

1. Preheat oven to 450 degree 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.

 

Makes 8 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Moderate

 

NUTRITION INFORMATION: Per serving: 215 calories; 8 g fat (3 g sat, 4

g mono); 14 mg cholesterol; 27 g carbohydrate; 9 g protein; 6 g fiber;

670 mg sodium; 187 mg potassium.

Nutrition bonus: Vitamin A (35% daily value), Calcium & Vitamin C (25%

dv), Fiber (23% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable

 

Source: EatingWell Diet

Formatted by Chupa Babi in MC: 03.16.07

 

This healthful and comforting vegetarian casserole is perfect on a

cool night or any time of year when you want to remember clear, brisk

October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and

for dessert, biscotti dipped in a fresh-brewed cup of coffee.

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