Italian Polenta and Vegetable Bake - Slender Kitchen
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Italian Polenta and Vegetable Bake

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310
Calories 
44g
Carbs 
10g
Fat 
15g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

This cold weather screams for a recipe like today's simple Italian Polenta and Vegetable Bake. It's hearty, comforting, warm, and combines polenta, marinara sauce, cheese, and veggies so what could really be better? It's like a big warm hug that you will want to eat by the spoonful the minute it comes out of the oven. You can mix up the veggies and use almost anything. Just make sure to drain off any water so you don't end up with soupy casserole. You can also make your own polenta and just spread if over the bottom of the dish if you prefer. Finally, if you want to add some protein you could use vegetarian sausage or crumbles or if you eat meat, you could add some browned ground beef, turkey, or sausage.

Prep Time

Italian Polenta and Vegetable Bake

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp. olive oil
  • 1/2 U onion, diced
  • 1 U medium eggplant, diced
  • 1 U zucchini, diced
  • 1 U summer squash, diced
  • 2 cups sliced mushrooms
  • 2 U garlic cloves, minced
  • 8 oz. spinach
  • 1.5 cups marinara sauce
  • 1/4 cup chopped fresh basil
  • 18 oz. prepared polenta, sliced into one inch rounds
  • 1 cup shredded part-skim mozzarella, divided

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 310
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 3g
16%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 16mg
6%
Sodium 1 007mg
44%
Total Carbohydrate 44g
15%
Dietary Fiber 10g
41%
Sugars 15g
Protein 15g

Directions

  1. Preheat the oven to 450 degrees.
  2. Heat the olive oil in a skillet. Add the onion and cook for 4-5 minutes. Add the eggplant, zucchini, summer squash, and mushrooms. Cook for 6-8 minutes or until tender. Add the garlic and spinach. Cook until spinach wilts. Drain any excess water. Stir in the marinara sauce and basil. Season with salt and pepper.
  3. Spray a baking dish with cooking spray. Layer in the polenta rounds. Sprinkle with half the cheese. Pour in the vegetable and sauce mixture. Finish sprinkling with cheese.
  4. Bake for 12-15 minutes until cheese melts and polenta is warmed through.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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