Monday, August 8, 2016

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!
I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

  • 2 tablespoons extra-virgin olive oil
  • 1 package Sweet Earth Seitan Grounds
  • 1 medium red onion, diced
  • 1/2 medium eggplant, diced
  • 1 large zucchini, sliced lengthwise, then cross (into half moons)
  • 1 large yellow squash, sliced lengthwise, then cross (into half moons)
  • 1 medium red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 10 ounces baby spinach
  • 1 1/2 cups marinara sauce
  • 1 tube prepared polenta, sliced lengthwise into 6 slices
  • 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.



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