I ran across Polenta at my Fresh Market trip the other day. I’ve heard of it plenty of times and seen it used on Food Network before, but I’ve never actually eaten polenta.
I found this recipe online and had most of the basic ingredients at home so I decided to give it a try.
First I started off with a huge pile of veggies (summer squash, zucchini, carrots and onion).
I sautéed the veggies in a little olive oil and added salt and pepper.
Cut the polenta into approx. 1/2 in. thick slices and layered them in a 9 x 13 baking dish. Some of the slices look wet because I started off trying to brown them in olive oil, but I didn’t like the amount of oil they were soaking up so I decided to leave the rest “as is”.
Layer the veggies and sauce combo over the polenta and top with cheese. The only mozzarella I had in the house was string cheese, so I made do with what I had plus a little shredded cheddar. I tried to go kinda light on the cheese.
Bake at 350 degrees for 30 minutes. Cheesy veggie perfection!
I ate about 1/6 of the pan with lots of roasted broccoli and brussel sprouts on the side.
Think I could have squeezed any more veggies on my plate? Haha. I was afraid it was going to be pretty bland since I didn’t add any extra seasonings other than a little salt and pepper and a sprinkle of garlic powder at the end, but it was actually just right!
Other than the cheese, this is actually a really low calorie/low fat entree. Polenta is only 70 calories and no fat per serving. It had so much flavor and yummy vegetables that I probably could have done without the melted cheese and just added a sprinkle of grated parmesan at the end.