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)
- 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
- Preheat oven to 450 degree F. Coat a round baking dish with cooking spray.
- 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.
- Place vegetables in a single layer in the prepared baking dish.
- Top with polenta and cover with cheese and more sauce, if necessary
- . Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
This is linked to Real Food Wednesdays Whole Food Wednesdays Gluten-free Wednesday We Are That Family Allergy Free Wednesdays Cast Party Wednesday Momnivore’s Dilemma Frugal Follies Allergy Free Wednesday Creative Juice Pennywise Platter Breakfast Ideas Monday