Marisa's Healthy Kitchen

I love Polenta! (of course I do, it is made from corn and I love corn!!) It is such a comfort food for me. Adding veggies and cheese made this such a comforting and complete meal that we both really enjoyed! This is also super fast and something everyone will love. Plus there might even be leftovers to enjoy 🙂

Polenta Vegetable Casserole
Makes 6-8 servings

2 tablespoons extra-virgin olive oil
1 medium eggplant, chopped into small cubes
1 small zucchini, diced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups marinara sauce
1/2 cup fresh basil, chopped
14 ounces prepared polenta, sliced
1 1/2 cups shredded part-skim mozzarella (I would use Vegan Mozz Daiya now 🙂)

1.Preheat oven to 450F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large 12″ + nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and add in basil.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with half the cheese and top with the vegetable mixture and sprinkle with the remaining cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving. ENJOY 🙂