The trick to excellent polenta is not rushing the cook time. Think of it like a grain pudding, and give it a good long time over slow heat before baking it off.
- 1 eggplant, sliced thick
- 1 medium zucchini, sliced thick
- 1 medium summer squash, sliced thick
- 6 mushrooms, sliced
- 1 red pepper, chopped
- 2 Tbsp. + 1 tsp. olive oil, divided
- 6 cups water
- 1½ cups cornmeal
- 2 tsp. olive oil
- Pepper to taste
- 10 oz. frozen spinach, thawed
- 2 plum tomatoes, sliced
- 6 dry-packed sun-dried tomatoes, chopped
- 10 olives, chopped
- 2 tsp. oregano
- ½ tsp. salt
- Place oven rack in the top position and heat broiler to high.
- Brush the eggplant, zucchini, summer squash, mushrooms, and red pepper with all but one teaspoon of the olive oil. Arrange in single layer on a baking sheet until tender and slightly browned, turning once (3-5 minutes per side).
- Preheat the oven to 350ºF. Coat a pie pan with cooking spray.
- In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in cornmeal to make polenta. Stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in remaining teaspoon of olive oil and season with pepper.
- Spread polenta into the base and sides of the pie pan to form a crust.
- Place in the oven and bake for 10 minutes. Remove and keep warm.
- Drain spinach and press between paper towels. Make a layer of spinach in the polenta crust. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes, and olives. Top with roasted vegetables. Sprinkle with oregano, salt, and pepper. Return to the oven and bake until vegetables are browned (10-20 minutes).
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1.5g||6%|
|Trans Fat 0g|
|Polyunsaturated Fat 1.5g|
|Monounsaturated Fat 5.5g|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7.5g||27%|
|Total Sugars 7g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 22g|
|Vitamin D 0mcg||0%|
|Vitamin A 329.6mcg||35%|
|Vitamin C 45.1mg||50%|
|Vitamin E 3.4mg||20%|
|Vitamin K 190.6mcg||160%|
|Vitamin B6 0.5mg||25%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Water, Eggplant, Spinach, Zucchini, Summer Squash, Whole Grain Yellow Cornmeal, Plum Tomatoes, Red Bell Pepper, Mushrooms, Olive Oil, Black Olives (ripe Olives, Water, Salt, Ferrous Gluconate (to Stabilize Color)), Sun-dried Tomatoes, Salt, Oregano.
It’s back to school season. That means it’s time to stock up on new gear, so your students are prepared to start the school year in style. Don’t forget about school lunch as you create your shopping lists. Whether your family has decided between school lunch or lunch from home, there will likely be a field trip where your child could use these lunch supplies. Parents have a lot of cool new products to choose from to ensure that their child’s lunch is not only nutritious and safe, but also looks appetizing at lunch time. For this month’s Nutritious Nudge, I created a list of lunch supplies and considerations to help parents with their back to school shopping.