Polenta and Vegetable Bake

Since I bought two rolls of polenta, I want to use them but I want to do something, I know we will like, with them.  Since, we are vegetable aficionados, I knew vegetables of some kind, had to be involved.  Eating Well comes through time and again with good, solid, healthy recipes so that is where I turned for an idea.  With a name like, “Polenta and Vegetable Bake”, I couldn’t go wrong. 

If you have not made polenta or bought the rolls, I suggest you give them a try.  They are versatile and I have a feeling, as I am more comfortable cooking with polenta, my imagination is going to be the drive that determines the recipes.

Polenta and Vegetable Bake (adapted from Eating Well)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cups broccoli florets
• 1 small zucchini, finely diced
• 1/4 teaspoon ground pepper
• 1 1/2 cups prepared marinara sauce, preferably lower-sodium
• 1/2 cup chopped fresh basil or oregano or cilantro
  
• 4 slices prepared polenta
• 1 1/2 cups shredded Mexican cheese, divided

Preparation

1. Preheat oven to 450 degree F. Coat a round baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.  Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil or oregano or cilantro.
   
3. Place vegetables in a single layer in the prepared baking dish.
   
4. Top with polenta and cover with cheese and more sauce, if necessary
5. . Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
   

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