Polenta & Vegetable Bake
Submitted by happyzhangbo
Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThink of this as eggplant parm’s lighter, gluten-free cousin. Instead of breaded layers and pasta, it leans on slices of prepared polenta for a tender, corn-sweet base that drinks up the marinara while staying naturally wheat-free.
The vegetables do real work here. Eggplant and zucchini get sauteed until tender and just starting to brown, which deepens their flavor before they ever hit the oven, and a big handful of baby spinach wilts right into the pan. Stirring fresh basil in off the heat keeps it bright and aromatic instead of cooking it down to mud.
Layering is simple: polenta on the bottom, a blanket of mozzarella, the saucy vegetables, then more cheese on top. A hot oven melts and blisters the cheese in about 15 minutes. Let it rest a few minutes before serving so the layers settle and slice cleanly.
Kitchen Tips
- Brown the eggplant and zucchini well before saucing; that little caramelization is where the flavor lives.
- Use a tube of prepared polenta and slice it thin so it heats through evenly under the topping.
- Let the bake stand 5 minutes out of the oven so the layers firm up and don’t slide apart.
Variations
- Add sauteed mushrooms or roasted red peppers to the vegetable mix.
- Swap the mozzarella for provolone or a sprinkle of Parmesan for sharper flavor.
- Make it vegan with dairy-free shreds and a generous spoonful of nutritional yeast.
Ingredients
Directions
Preheat oven to 450 degree F.
Coat a 9-by-13-inch baking dish with cooking spray.
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.
Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
Sprinkle with ¾ cup cheese, top with the eggplant mixture and sprinkle with the remaining ¾ cup cheese.
Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
Let stand for about 5 minutes before serving.
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