Vegetable Polenta Casserole

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Spinach

  Frozen, chopped or leaf, unprepared

  227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 small or 70g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Squash

  Summer, all varieties, raw

  1 small or 118g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¹¹⁄₁₆ can or 131g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  10 dash or 1g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

Directions

1. Bring the vegetable broth to a rolling boil in a medium sauce pot. Stir together the cornmeal plus one cup of water to make a slurry, then stir it into the boiling water (this helps reduce clumps). Reduce the heat and let it simmer for 10-15, or until thickened. Once thickened, stir in the frozen spinach until heated through.
2. Meanwhile, mince the garlic and dice the onion, zucchini, and squash. Combine the onion, garlic, and olive oil in a large skillet and saute over medium heat until the onions are softened. Add the zucchini and squash and saute about five minutes more.
3. Once the zucchini and squash are soft, add the tomatoes, basil, oregano, paprika, and pepper. Stir to combine and let simmer for about 10 minutes. Begin to preheat the oven to 350 degrees.
4. When the cornmeal (polenta) is finished cooking, pour it into the bottom of an 8x8 inch casserole dish. After the vegetable mixture has finished simmering, spread it on top of the polenta in the casserole dish. Top with the shredded mozzarella.
5. Bake the casserole for about 20-25 minutes, or until it is heated through and the cheese is bubbly on top. Serve hot.
6. (source: https://www.budgetbytes.com/2014/01/vegetable-polenta-casserole/)