Polenta Vegetable Bake
Tools Required:
8×8-inch baking dish, colander, knife and cutting board, large bowl, measuring cups and spoons
Servings
Prep Time
4
people
20
minutes
Cook Time
Passive Time
30
minutes
10
minutes
Difficulty
Cost
Easy!
Inexpensive!
Servings
Prep Time
4
people
20
minutes
Cook Time
Passive Time
30
minutes
10
minutes
Difficulty
Cost
Easy!
Inexpensive!
1
(15-ounce) can
cannellini beans
1
(16-ounce) roll
polenta
5
ounces
fresh arugula
or baby spinach (4 to 6 cups)
1
small
onion
1/4
cup
pesto
1
(14.5-ounce) can
diced tomatoes
or 2 cups fresh* chopped
1
teaspoon
dried thyme leaves
1/2
teaspoon
dried rosemary leaves
1/3
cup
crumbled goat cheese
or feta cheese
1/4
cup
grated Parmesan
Instructions
Preheat oven to 400°F. Spray or rub oil into an 8×8-inch baking dish.
Drain and rinse beans in a colander.
Cut polenta into 1/2-inch-thick slices. Make a layer with them in the bottom of the baking dish.
Sprinkle all of the arugula (or spinach) on top of polenta slices. Press down gently.
Chop onion and place in a large bowl. Drain excess juice* from tomatoes then add to onion, along with beans, pesto, thyme, and rosemary. Mix well.
Spread bean mixture over arugula (or spinach), patting down to fit. Top with goat cheese (or feta) and Parmesan.
Bake (uncovered) 30 minutes. Remove from oven and let stand about 10 minutes before serving.