1. Preheat oven to 350. 2. POLENTA:. 3. cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes. 4. VEGGIES:. 5. Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant. 6. Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil. 7. Place on a baking sheet and bake for 30 minutes or until the veggies are al dente. 8. FINISHING. 9. Drizzle the spaghetti sauce on top of the polenta. 10. Spread the roasted veggies on top of the drizzled polenta. 11. Sprinkle the parmesan and mozzarella on top of the veggies. 12. Place under the broiler to melt the cheese- serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
