Grilled Vegetable & Polenta "Lasagna"

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.3
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 482.5 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Grilled Vegetable & Polenta "Lasagna" calories by ingredient
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Introduction

A great, satisfying alternative to traditional lasagna. This fully vegetarian recipe, can be tweaked easily for meat lovers, or lacto-vegetarians. A great, satisfying alternative to traditional lasagna. This fully vegetarian recipe, can be tweaked easily for meat lovers, or lacto-vegetarians.
Number of Servings: 8

Ingredients

    Veggie Marinade (split between two gallon bags, or a large bowl):
    6 Tbsp. Balsamic/White Balsamic Vinegar
    2 Tbsp. Olive Oil
    10 Basil leaves, chopped into small pieces (1 Tbsp. of dried would be a fine subsitute)
    4 Cloves of Garlic, pressed, or minced very finely
    Pinch of salt

    Veggies:
    2 Eggplants, sliced long-ways into 1/4 to 1/2 inch slices. Discard end pieces (the skin is just too chewy)
    3 small zucchini, prepared similarly

    Polenta:
    3 1/2 cups of water
    2 Cloves of Garlic, pressed, or minced very finely
    1 tsp. Oregano (dried/ground)
    1/2 tsp. Salt
    1 cup Yellow Cornmeal

    Sauce:
    Roasted Garlic Marinara (I used Trader Joe's, but what ever type of sauce you think best)

Tips

I store this in fridge overnight, and cook it the next day. Who has time to cook for nearly two hours before eating on a weeknight? Not me. :)

This is vegan, but, I can tell you, it's even better with some parmesan. I like to add some to the polenta, once it thickens, and add a layer on top. If you do that, you'll need to add the nutrition information on your own.


Directions

First, start with the marinade. Mix all of the ingredients into to the bag(s), squash them about, and then add the Veggies.

Let the veggies marinate for as little as 15 minutes.

Grill the marinated veggies on an indoor grill/griddle, or crank up the outdoor grill. Your call. :) Grill until grill marks are visible.

Once the veggies are complete, start on the polenta.

In a medium-sized sauce pan, bring 3 1/2 cups of water to boil. To that water, add 2 cloves of pressed garlic, 1 tsp. of dried Oregano, 1 Tbsp., and 1/2 tsp. Salt. Once the water is boiling, add the cornmeal in a steady stream, whisking continually until the polenta thickens and pulls away from the sides of the pan. Remove from the heat.

In a greased (quick shot of Pam is fine) 9 x 13 pan layer the ingredients, starting with sauce, followed by polenta. I do two polenta layers, half of the pot for each layer, separated by veggies and sauce, and the final layer of polenta topped with another layer of veggies and sauce.

Bake in a 350-400 degree oven for 45 minutes, or until bubbly

Serving Size: 1/8th of a 9 x 13 pan

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