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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.4
  • Total Fat: 7.9 g
  • Cholesterol: 10.4 mg
  • Sodium: 490.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.9 g

View full nutritional breakdown of Baked Summer Veggies With Polenta calories by ingredient
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Baked Summer Veggies With Polenta

Submitted by: ERIUTOO

Introduction

This is an easy, flavorful recipe that is easy to adapt for any seasonal ingredients. This is an easy, flavorful recipe that is easy to adapt for any seasonal ingredients.
Number of Servings: 8

Ingredients

    2 tbs olive oil
    1 tsp salt (I use kosher)
    2 cloves garlic, minced
    1 tsp dried oregano
    1 tsp dried basil
    2 small - med zucchini, sliced
    2 small - med yellow summer squash, sliced
    1 large red bell pepper, sliced
    3 cups water
    1 cup polenta or yellow cornmeal
    1/4 parmesan cheese, grated
    1/4 monterey jack cheese, grated
    balsamic vinegar to drizzle

Directions

Preheat oven to 350. Place olive oil, 1/2 of the salt, herbs, garlic, and veggies in baking dish and toss to coat. Bake in oven until veggies are cooked through, about 20 to 30 minutes. Meanwhile, boil water in a large pot with the rest of the salt. Add polenta in a steady stream, stirring constantly. Stir polenta until very thick. Add parmesan cheese and remove from heat. Remove veggies from oven, drizzle balsamic vinegar on top, stir. Top with polenta, smoothing over veggies. Sprinkle monterey jack cheese over the top and return to oven until golden and cheese is melted. Makes 6 to 8 good-sized portions.

Number of Servings: 8

Recipe submitted by SparkPeople user ERIUTOO.






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Member Ratings For This Recipe

  • This was really good! I think next time I would cook the veggies 20 minutes instead of 30, and I would use a little less balsamic vinegar. It's a really good recipe, and I think a variety of other veggies would work well. Thanks for sharing! - 9/26/11

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