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 decided 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)
3 cups broccoli florets
1 small zucchini, finely diced
1/8 teaspoon ground pepper
1 1/2 cups marinara sauce
1/2 cup chopped fresh basil or oregano or cilantro
4 slices prepared polenta
1 1/2 cups shredded Mexican cheese, divided
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.