Day 69 Polenta and Vegetable Bake

Polenta and Vegetable Bake

2 Tablespoons Olive Oil

1 Medium Eggplant, diced

1 Zucchini, diced

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper, freshly ground

1/2 Cup Water

10 Ounces Baby Spinach

1 1/2 Cups Marinara Sauce (See Day 57)

1/2 Cup Basil, chopped

14 Ounces Polenta (See Day 59)

1 1/2 Cups Vegan Mozzarella, shredded

1.  Preheat oven to 450F. Coat a 9 by 13 inch baking pan with oil.  

Sauteed Vegetables

2.  Heat olive oil in a large skillet over medium heat.  Add eggplant, zucchini, salt and pepper an cook, stirring occasionally until the vegetables are tender and beginning to brown.  Add water and spinach; cover and cook until wilted, about 3 minutes.  Stir to mix in.  Add the marinara sauce to the vegetables and heat through, 2 minutes.  Remove from heat and stir in basil.

Polenta lined pan

3.  Cut polenta to fit in a single layer in the prepared baking pan.  Sprinkle with 3/4 cup of cheese, top with the vegetable mixture and sprinkle with the remaining 3/4 cup cheese.  Bake until bubbling and the cheese is melted, about 15 minutes.  Let stand 5 minutes before serving.

Soundtrack Twisted Sister - Stay Hungry