Tuesday, February 17, 2009


Polenta and vegetable bake (recipe in the comments)
Salad greens with herbs in a creamy garlic and gin (!) dressing

Hot tea
Conversation hearts (Thanks to my stepmom!)
I copied this recipe out of an Eating Well cookbook I got from the library when we still lived in Ann Arbor, but we have never gotten around to making it. This is one of my favorite sorts of recipes. First, it's a casserole so you prep the dish and then while it bakes you have time to clean up a bit and set the table. Second, I love tomato-y, cheesy, vegetable-y dishes like this. I would typically think of pasta, not prepared polenta, but the twist was really excellent and very easy. I was especially happy not to have another dirty pot! We both loved this. It's not heavy at all, but also seems richly satisfying. I love the blend of flavors and the general vegetable-y-ness of it. The salad dressing was all Michael, but was also a home run! Truly an excellent first homemade meal after vacation!

Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, polenta, shredding mozzarella (unless you buy it shredded like I did :)
Time: 25 minutes to prep + 15-20 to bake
Make ahead: I think this would save fine.

J: "This manages to be light and rich - woah!"
M: "It's like polenta lasagne!"

1 comment:

J said...

Polenta and Vegetable Bake – Eating Well
Serves 5-6

2 T extra virgin olive oil
1 medium eggplant, peeled and cubed
1 small zucchini, finely diced
½ t salt
½ t pepper
½ cup water
1 10-oz bag baby spinach
1 ½ cups marinara sauce (we use a local one with lower sodium than most)
½ cup fresh basil, chopped
1 14-oz tube polenta, sliced lengthwise into 6 thin slices
1 ½ cups shredded mozzarella, divided

Preheat the oven to 450 degrees. Coat a 13 x 9” pan with cooking spray.

Heat oil in a large skillet (with a lid) over medium-high heat. Add eggplant, zucchini, salt, and pepper and cook, stirring occasionally for 4-6 minutes or until vegetables are tender and just beginning to brown. Add water and spinach; cover and cook until just wilted (stirring once), about 3 minutes. Stir in marinara and heat for 1-2 minutes. Remove from heat and stir in basil.

Place polenta in a single layer in the prepared baking dish. Sprinkle with ¾ cup cheese, cover with eggplant mixture, and sprinkle with the remaining ¾ cup cheese.

Bake until bubbling and cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.