Polenta Vegetable Bake
Tools Required:8×8-inch baking dish, colander, knife and cutting board, large bowl, measuring cups and spoons
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30minutes 10minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30minutes 10minutes
Difficulty Cost
Easy! Inexpensive!
Instructions
  1. Preheat oven to 400°F. Spray or rub oil into an 8×8-inch baking dish.
  2. Drain and rinse beans in a colander.
  3. Cut polenta into 1/2-inch-thick slices. Make a layer with them in the bottom of the baking dish.
  4. Sprinkle all of the arugula (or spinach) on top of polenta slices. Press down gently.
  5. 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.
  6. Spread bean mixture over arugula (or spinach), patting down to fit. Top with goat cheese (or feta) and Parmesan.
  7. Bake (uncovered) 30 minutes. Remove from oven and let stand about 10 minutes before serving.
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