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.
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