Veggie Polenta Bake

In honor of winter making an early arrival (crazy October snow storm yesterday), I whipped up one of my favorite comfort food recipes. At about 300 calories per serving, it’s the perfect, guilt free meal to bunker down with on a snowy day. (What I’m trying to really say is: It’s okay if you eat half of the tray… like I did.)

Here’s what you’ll need:

• 1 Medium Eggplant
• 1 Medium Zucchini
• 1 Large Green or Red Pepper
• Two “Heaping Handfuls” of Fresh Baby Spinach
• 1 Small Red Onion
• 1/2 can of Stewed Tomatoes, drained
• 1 Roll of Polenta
• 1 Jar Chunky Pasta Sauce
• 2 tbs. Chopped Garlic
• 2 Cups of Fat Free Shredded Mozzarella
• Olive Oil Cooking Spray
• Spices: Salt, Pepper, Basil, Trader Joe’s 21 Spice Salute
• 13 x 9 Glass Baking Dish
• Large Wok

Here’s how to make it:

Preheat oven to 350. Dice all veggies (except for the spinach) into bit sized pieces. Spray your wok with the olive oil cooking spray and preheat it. Cook over medium heat. Add the chopped garlic, peppers and onions. Cook for about 3-4 minutes, stirring occasionally, before adding the zucchini, tomatoes and eggplant. Continue cooking for another 5-7 minutes, again stirring occasionally. Add half a jar of pasta sauce, mix. Add the baby spinach. Cook until the spinach begins to wilt and the eggplant is tender. Add salt, pepper, basil and 21 Spice Salute to taste. Spray the baking dish with cooking spray. Slice polenta 1/4″ thick and line the bottom of the pan with the slices. Take 1/2 cup of cheese and sprinkle it over the polenta. Add the veggies over top the polenta and spread out evenly. Sprinkle remaining cheese on top.  Bake for 18-20 minutes or until cheese is bubbly. Slice and serve like you would a lasagna and enjoy! (yields 4-6 servings)

*Side Note: This recipe is Gluten Free! (If you use GF pasta sauce!)