This evening, I was looking for a light summery supper – and I came across this great recipe from EatingWell.com that turned out to be super flavorful and yummy! I’m not usually a huge fan of polenta – but this recipe totally changed my mind! The flavors in this dish complement the polenta perfectly and the texture of the polenta keeps the meal interesting 🙂 I did modify the recipe a bit – so my modified version is below.
- 1 Tbsp extra-virgin olive oil
- 1 red pepper, diced
- 3 zucchini, finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8-10 ounces baby spinach
- 1 1/2 cups prepared marinara sauce (I like Trader Joe’s Organic Tomato Basil Marinara sauce)
- 1/2 cup chopped fresh basil
- 16 ounces prepared polenta, sliced lengthwise into 6 thin slices (I used Trader Joe’s organic polenta – picture below)
- 1 1/2 cups shredded part-skim mozzarella, divided
1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add red pepper, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add spinach; 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.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the zucchini/spinach mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
Makes 8 Servings
8 g fat (3 g sat, 4 g mono)
9 g protein
6 g fiber