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Polenta and Vegetable Bake

See full recipe on: Everyday Health



Ingredients

2 tablespoon oil, olive, extra-virgin
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
1/2 cup(s) water
10 ounce(s) spinach, baby
1 1/2 cup(s) marinara sauce, preferably lower-sodium
1/2 cup(s) basil, fresh, chopped
14 ounce(s) polenta, cooked and refrigerated, sliced lengthwise into 6 thin slices
1 1/2 cup(s) cheese, mozzarella, part-skim, shredded, divided

Nutrition 8 servings

Per Serving % Daily Value
Calories 337
Fat 10g 16%
Carbs 50g 16%
Protein 10g 21%
Fiber 6g 27%
Cholesterol 19mg 6%
Sodium 330mg 13%
     
Fat
Carbs
Protein

Preparation






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