Polenta and Vegetable Bake - 27g Carbs, 6g Fiber
From: Eating Well Magazine - December 2005/January 2006, The Eating Well Healthy in a Hurry Cookbook (2006)
This healthful and comforting vegetarian casserole is perfect
on a cool night — or any time of year when you want to remember
clear, brisk autumn evenings. Enjoy with a glass of Zinfandel
and perhaps for dessert, mandelbrot dipped in a fresh-brewed
cup of coffee.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | Gluten free
Active Time: 35 minutes
Total Time: 40 minutes
Ease of Preparation: Moderate
Servings: 8
2 Tbsp extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup water
10 oz baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil
14 oz 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.
Servings: 8
Nutrition per Serving:
215 Calories, 8g Fat (3g Sat, 4g Mono), 14mg Cholesterol, 27g Carbs,
9g Protein, 6g Fiber, 670mg Sodium
Nutrition bonus:
Vitamin A (35% daily value), Calcium & Vitamin C (25% dv),
Fiber (23% dv)
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