Polenta Vegetable Casserole
- 2 cups fresh organic baby spinach
- 1 cup zucchini, chopped
- 1 cup broccoli, chopped
- 1 cup red pepper, chopped
- 1 cup green pepper, chopped
- 1 cup fresh tomatoes, chopped
- 1 cup fresh mushrooms, chopped
- 1 medium onion, chopped
- 1 tablespoon oregano
- 1 tablespoon basil
- 6 cloves garlic, chopped
- 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
- 1/8 cup water
- 3/4 jar pasta sauce, no or low salt
- POLENTA
- 6 cups water
- 1 1/2 cups sundried tomatoes, soaked overnight & cut into small pieces
- 4 cloves garlic, minced
- 2 cups cornmeal
- Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.
fresh organic baby spinach, zucchini, broccoli, red pepper, green pepper, fresh tomatoes, fresh mushrooms, onion, oregano, basil, garlic, dr, water, pasta sauce, water, sundried tomatoes, garlic, cornmeal
Taken from www.epicurious.com/recipes/member/views/polenta-vegetable-casserole-50169263 (may not work)